Wild Honey & Vanilla Bean Lemon Curd – a delicious recipe with Egg Yolks, Egg, Lemon Juice, Vanilla Bean Pods, Flower, European Butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium stainless steel bowl, whisk together the egg yolks, whole egg, lemon juice, vanilla beans (that have been scraped from pods), as well as the pods and the honey.
2
Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it becomes pale and thickened, between 7 and 10 minutes.
3
Remove the bowl from the heat and immediately pour through a fine strainer into a bowl to remove any lumps.
4
Then whisk in the butter and stir until it has melted.
5
Stir in the lemon zest, cover with wax paper, and let cool to room temperature.
6
Lemon curd will keep for about 7 days in the fridge.
7
Enjoy over waffles, angel food cake, fruit salads and more.
561
kcal
Calories
30
g
Fat
29
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 whole Large Egg Yolks, 1 whole Large Egg, 2/3 cups Fresh Or Jarred Lemon Juice, 2 whole Vanilla Bean Pods Scraped, and more.
Yes, Wild Honey & Vanilla Bean Lemon Curd falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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