Lemon Vanilla Bean Curd


by: Katherine Hysmith

The secret to this standard lemon curd: a little dollop of vanilla bean paste. With the first lemons from my family's lemon tree and some careful tending by the stove, leftover egg yolks become something to brag about and make breakfast all the more worthwhile.


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serves: 12

6 egg yolks

3/4 cup sugar

1/2 cup lemon juice

1 tablespoon lemon zest

pinch of salt

1/4 cup butter (4 tablespoons), cut into small pieces

1/2 teaspoon vanilla bean paste or 1 vanilla bean

Nutrition Facts
Lemon Vanilla Bean Curd

Servings Per Recipe: 12

Amount per Serving

Calories: 113

  • Total Fat: 6.1 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 102.4 mg
  • Sodium: 157 mg
  • Total Carbs: 13.7 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 12.9 g
  • Protein: 1.4 g

how is this calculated?

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1.  Stir to combine yolks, sugar, juice, zest, and salt in a heat proof bowl.

2.  Place bowl over a pot of simmering water and continue to stir until sugar is dissolved and the mixture thickens. This amount of time can vary depending upon the freshness of the egg, the heat of your stove, your stirring method etc. Essentially, you want it thick enough that it coats the back of a spoon, like gravy, but slightly thinner. Usually takes about 15 minutes. Remove from heat.

3.  While continuously stirring, drop a piece of butter into the mixture, letting each one dissolve before adding another.

4.  Sieve mixture into a clean container. Once sieved, stir in vanilla bean paste. The remaining heat of the curd will absorb the oils in the vanilla bean. Place a piece of plastic wrap onto the surface of the curd to avoid a film and then cover with container lid. Refrigerate for up to 3 weeks. Serve with biscuits, toast, scones or just a spoon.

Cooks' note:
The sweeter the lemons (i.e. Meyer lemons etc) the less sugar you'll need. Taste the lemon juice before measuring your sugar.

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