A bright, pipeable lemon curd for tarts, verrines, and entremets. Cook to 82-84°C, strain, then emulsify butter below 45°C. Yield: about 1.1 kg. Hold chilled 5 days.
Yield: 1 portions · Prep 20 min · Bake 10 min
Ingredients
250 ml lemon juice
15 g lemon zest
300 g caster sugar
250 g whole egg
100 g egg yolk
220 g unsalted butter
2 g fine sea salt
Method
Rub zest Rub zest into sugar to release oils. This gives a fuller lemon profile than juice alone.
Combine eggs Whisk sugar, juice, eggs, yolks, and salt until smooth before heating.
Cook gently Cook over low heat, stirring constantly, to 82-84°C. Do not boil or the egg will grain.
Strain Strain immediately through a fine sieve to remove zest and any coagulated egg.
Emulsify butter Cool to 40-45°C, then blend in butter with an immersion blender for a glossy emulsion.
Chill Cover surface-contact and chill quickly. Stir smooth before piping into shells.
