Lemon Curd is godly nectar. This sweet and tangy, highly flavoured curd is one of the easiest fundamental pastry techniques to make in about 30 minutes. Your creativity determines its use as a topping, spread, or filling for cakes and tarts.
INGREDIENTS
– 1 tablespoon water– 1 ½ teaspoon gelatin, optional– 2 large egg– 3 egg yolk–½ cup granulated sugar (100 grams)– ½ cup freshly squeezed lemon juice– ½ cup unsalted butter, cold (114 grams or 1 stick)
INSTRUCTIONS
STEP-1
In water, dissolve gelatin. Mix thoroughly. Set aside.Put eggs and yolks in a medium bowl. Combine with whisk. Put it on top of a double boiler.
STEP-2
Cold butter should be cut into 6–8 pieces. Add to the pan's egg mixture.
STEP-3
Cook until 172°F on a thermometer over gently boiling water, stirring regularly.
STEP-4
Tear gelatin into small pieces and add to hot curd. Heat melts gelatin. Whisk it in.
STEP-5
Film the surface immediately and let it cool to room temperature.Refrigerate for a week or freeze for longer.Yield: 1 ⅔ cups