Saturday, May 18, 2013

Lemon Curd

A simple good recipe for Lemon Curd that I used while at the Culinary Institute of America.
Lemon Curd
6 egg yolks
6 eggs
8 oz butter
12 oz fruit juice -aka lemon juice or other 100% juice
9 oz sugar
1 sheet gelatin

Heat the butter and juice until hot to the touch. Temper over the eggs, yolks and sugar.
Cook until thick. Add bloomed gelatin and stir to dissolve. Cool with plastic wrap directly
on surface of curd.
Refrigerate until ready to use. Pipe or spread on cake layers.


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