Lemon–Vanilla Curd

All the brightness of lemon curd with a softer, round vanilla finish—great for cake layers, Oatmeal Cookies, and Tartlets

Yield: ~1½ cups | Time: 20–30 minutes + chilling

Ingredients

• ½ cup fresh lemon juice
• 1-2 Tbsp lemon zest (optional)
• ½ to ¾ cup sugar
• 3 large eggs or 2 whole eggs + 2 yolks
• ½ tsp sea salt (or ¼ tsp fine salt)
• 6 Tbsp unsalted butter, cut into pieces
• 1 tsp vanilla extract or ½ vanilla bean (seeds scraped)

Method

1. Make the curd using the same method as classic lemon curd (temper, cook gently, and strain).
2. Whisk in the butter until smooth.
3. Stir in vanilla off-heat (after straining). Chill with wrap on the surface.

Foundation Curd Method

1. Temper (eggs + yolks), cook gently, and strain.
2. Whisk in butter until smooth.
3. If using, stir in flavorings or lemon juice off-heat. Chill with wrap on the surface.

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Custards & Curds

Lemon Vanilla Curd

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Filling for Tarts, Pies, Cookies, +++

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 10

Course: Breakfast, Condiments,, Dessert, Foundations, just desserts,, Snack

Cuisine: American, French, Mediterranean, Satisfaction Kitchen

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Lemon Curd

• ½ cup fresh lemon juice
• 1 Tbsp lemon zest (optional)
• ½ to ¾ cup sugar
• 3 large eggs or 2 whole eggs + 2 yolks
• ½ tsp sea salt (or ¼ tsp fine salt)
• 1 tsp vanilla extract or ½ vanilla bean (seeds scraped)
• 6 Tbsp unsalted butter cut into pieces

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Equipment

• Whisk
• sauce pan

Method

 

1. Make the curd using the same method as classic lemon curd (temper, cook gently, and strain).
2. Whisk in the butter until smooth.
3. Stir in vanilla off-heat (after straining). Chill with wrap on the surface.

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