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Lemon-Vanilla Curd

Lemon-Vanilla Curd

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Makes: 4 servings

  • 1 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup lemon juice
  • 6 egg yolks
  • 1 teaspoon lemon zest
  • 1 vanilla bean, scraped
  • 1 stick  chilled butter, cut into cubes
  1. In pan off heat, whisk sugar, cornstarch and lemon juice until cornstarch dissolves. Whisk in yolks, zest and vanilla seeds. Add butter; whisk over medium until thick, 6 minutes; strain. Press plastic wrap over surface. Chill 3 hours.