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Bright Lemon Vanilla Curd

Silky, vibrant, lip-puckering, bright, yellow, and delicious. Resolve to spread this Bright Lemon Vanilla Curd on all the things!


  • 6 ounces 1 1/2 sticks Unsalted butter
  • 1 cup Granulated sugar
  • 2/3 cup 6 oz Freshly squeezed lemon juice
  • 2 teaspoons Vanilla bean paste
  • 1/2 teaspoon Vanilla extract
  • 4 tablespoons about 4-5 lemons Finely grated lemon zest
  • Large pinch of table salt
  • From 12 large eggs Egg yolks


  • Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, vanilla bean paste, extract, zest, and salt.
  • Whisk in the yolks until well blended.
  • Return pan to the stove and over medium-low heat, cook whisking constantly until the mixture is thick enough to coat the back of a wooden spoon or spatula, about 10 minutes without allowing the mixture to boil. This is important. Do not allow the mixture to come to a boil!
  • Alternatively, you can test for doneness (totally a word) by pouring a few drops of curd onto any surface and running a finger through it. If the curd doesn't come together, it's ready.
  • Strain the lemon vanilla curd into a clean bowl and cover with plastic wrap, pressing the plastic onto the surface to keep a skin from forming. Let cool to room temperature; then refrigerate until completely chilled.
  • The curd will keep for up to 3 weeks in the refrigerator.
  • Adapted from: Fine Cooking