Tuesday, February 15, 2011

Lemon Curd

100 grams eggs
35 grams sugar
100 grams Meyer lemon juice
zest of 1 meyer lemon
10 grams unsalted butter, room temperature

Preparing the curd:
In a bowl, whisk together the eggs, sugar, juice and zest. Cook this mixture in a double boiler until it thickens (84 degrees C).

Strain into a clean bowl and chill it over an ice bath until it is about body temperature. Add the room temperature butter and mix with a hand blender until an emulsion is form (it will turn a bit lighter in color). Refrigerate until ready to use.


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