Monday, July 18, 2011

Meyer Lemon Curd With Vanilla Sugar

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As I was planning for my Baby Girl’s Birthday, I couldn’t resist but to incorporate something refreshing into the cake.   Here’s a little sneak peek on what went into her birthday cake, and I made some more as party favors for guests to take home.  My latest creation—Meyer Lemon Curd with Vanilla Sugar.  I’ll post the picture of Baby Girl’s birthday cake on my next post, I promise.  But let’s talk about this Meyer Lemon Curd with Vanilla Sugar first.

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I have a jar, a huge jar actually, of Vanilla Sugar in my pantry that I have been using for baking.  It’s easy to make the vanilla sugar.  Simply split some vanilla beans in half (length wise), scrape the seeds out and snuggle the pods and the seeds into a jar of regular granulated sugar.  Just make sure the pods are covered by the sugar.  Let it sit for at least a few weeks before using.  The sugar is infused and perfumed by the fragrant and sweet scent of the vanilla beans.  As I used up the vanilla sugar in my baking, I refilled the jar with more sugar and add another vanilla bean every once in a while if necessary.  It’s wonderful and adds a lot more flavor to the baked goods. 

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Why did I choose Vanilla Sugar instead of regular sugar in this recipe?  Because I ran out of regular sugar on the day I needed to make the Lemon Curd!  LOL….But what a lovely and tasty mishap!  This Meyer Lemon Curd turned out with another depth of flavor like a little surprise.  It certainly add a layer of sweetness without adding more sugar.  You can even see the little vanilla seed in the curd and it smells wonderful.

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Simply spread the curd on a slice of bread and it’s the perfect breakfast or afternoon pick me up.  Here’s a simple white bread recipe that yields the most soft and fluffy loaf of bread if you miss that post from the past.  If you have some Lemons or Meyers Lemons on hand, make some Meyer Lemon Curd with Vanilla Sugar.  You’ll love what you created.

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Meyer Lemon Curd with Vanilla Sugar:

4 ounces (1 stick) unsalted butter, room temperature
1 1/2 cups Vanilla Sugar
Zest of 3 Meyer Lemons
5 extra-large eggs
3/4 cup Meyer lemon juice (around 3 Meyers lemons)
1/8 teaspoon kosher salt

In a stand mixer fitted with paddle attachment, cream the butter, vanilla sugar and Meyer lemon zests until light and fluffy.  Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

In a 2 quart saucepan, cook the mixture over low heat until thickened (around 8 to 10 minutes), stirring constantly.  Remove from heat and let cool completely.  Store in air tight containers and refrigerate.
 
*Note: Since Meyer Lemons are not as tart as regular lemons, you might want to add a bit more sugar or cut down on the amount of lemon juice in this recipe if you are using regular lemons.



To make the Vanilla Sugar:

2 vanilla beans
8 cups of sugar
an air tight container

Simply split some vanilla beans in half (length wise), scrape the seeds out and snuggle the pods and the seeds into a jar of regular granulated sugar.  Just make sure the pods are covered by the sugar.  Let it sit for at least a few weeks before using. 

The sugar is infused and perfumed by the fragrant and sweet scent of the vanilla beans.  As I used up the vanilla sugar in my baking, I refilled the jar with more sugar and add another vanilla bean every once in a while if necessary.  It’s wonderful and adds a lot more flavor to the baked goods.

33 comments:

  1. What a coincidence, Amy! I also just made some fruits curd. I love the yellowish colour. It's like sunshine!
    Hope you're having a great week ahead.
    Kristy

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  2. @ Kristy: Great minds think alike! What can I say. :D Wish you a wonderful week. too.

    Amy

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  3. This looks so tempting, and I love the little jars! I love making lemon curd and I'm always looking for variations. Thanks!

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  4. Amy, the curd is beautiful, what a lovely gift and the spoons are just too fun! I've also bookmarked the bread recipe, looking forward to trying it:@)

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  5. Hi! I love lemon curd, just made that last week and guess what, I use vanilla sugar too! I put three pods of vanilla beans in my sugar container for my baking and use that for my curd as well! Each time when I open my sugar container, it smells wonderful! Have a lovely day!

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  6. I will need to bookmark this recipe as gift ideas. Love the little jars and those spoons. Your lemon curd sounds amazing and looks beautiful. I really like your tip for making vanilla sugar. Need to get my hands on some vanilla beans. Yummy! Have a wonderful day!

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  7. How delicious! and what beautiful photos.

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  8. What a lucky birthday girl. This is simply lovely!

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  9. This is on my "make for the first time" list! I want to can some for gifts! :)
    Thank you so much for sharing this recipe!

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  10. Thank you! I love lemon curd, and the vanilla sugar is brilliant! Might I ask where you got the cute little jars? I want to make this for Christmas gifts and the jars would be perfect :)

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  11. Amy I can't wait to read more of your baby girl's birthday details!! This Meyer Lemon Curd with Vanilla Sugar sounds fabulous - what a wonderful gift idea, and I've always wanted to make vanilla sugar!

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  12. @ Margaret V: I got the little jars from Michaels. Yes, they are perfect for gift-giving. There are many shapes and sizes of jars to choose from as well.

    Amy

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  13. I want a bite so so much! Lemons are incredible aren't they?

    Thank you!

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  14. Looks wonderful! I love using lemon curd in tarts, and have never thought to use vanilla sugar. Thanks for sharing.

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  15. I'm sure it would be a fabulous filling for a birthday cake. It looks like sunshine in a jar. So pretty!

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  16. Homemade lemon curd is so good! Yours sounds especially yummy:) I LOVE the packaging in the jars~darling!

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  17. Love lemon curd! I've never thought of using vanilla sugar so I really appreciate your sharing this. Can't wait to see the cake!

    Pat

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  18. What a lovely post! Lemon curd looks so yummy! The sunny yellow is awesome! Thanks for sharing:)
    Hope to see you on my blog:)

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  19. Infused sugar is a wonderful surprise in this recipe. Lovely presentation. Hugs!

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  20. Yummmm! And your photos are stunning!

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  21. This looks delicious, Amy. Happy birthday to your little girl. I can imagine how pretty and good her cake is.....Christine

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  22. This is a keeper recipe! I love your happy mishap! I'm going to make my lemon curd this way from now on... it really sounds so delicious.
    Yvonne

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  23. This sounds heavenly & I definately want to try the bread recipe, too.

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  24. I love lemon curd with a passion and yours looks and sounds sooo good. The bread...ummm...can't wait to try both.

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  25. This is a keeper recipe! I love the spoons...so cute:)

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  26. Awesome party favor you had there! Meyer Lemon Curd with Vanilla Sugar looks so good! I'm sure everyone loved it!

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  27. Your photos are wonderful. I wanted a slice of bread with some lemon curd on it before I had reached the end of the page. What a great idea to use vanilla sugar in the curd.

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  28. Oh, that looks amazing. I am so in love with lemon curd it's not even funny. But now I need to look into this vanilla sugar you speak of. Oh, and I need to look at that bread recipe as well because that? Looks yummy! :)

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  29. What a wonderful addition to a tea party. I have never made my own lemon curd, but may have to try!

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  30. Hi Amy,
    What a special addition to any party. Your presentation is just beautiful and the lemon curd looks delicious. This is a great idea for a little gift. Thank you so much for sharing this great recipe with Full Plate Thursday and please come back soon!
    Miz Helen

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  31. Hi Amy, What a gorgeous lemon curd. Thanks so much for sharing it on last week's Fresh Food Friday! Your lovely lemon curd was FEATURED in today's edition. Please stop by, check it out, grab the button if you like, and also share another recipe or TWO if you like!

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  32. Never heard of lemon curd, from the recipe looks to be like a pudding. I really love those spoons! Need to find some.

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  33. Mmmmmmm I absolutely love lemon curd! I've never made it myself, but now that I'm craving it that might have to change lol

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