Lemon Curd
Ingredients:
Butter, unsalted
1.3 kg
Lemon zest and juice
5
Lemon juice
1380 gr
Caster sugar
1.8 kg
Egg yolks
400 gr
Eggs
40
large
Citric acid
1 tbls
Gelatin
20 gr
Preparation mode:
- Bring to simmer butter, lemon juice and zest and citric acid
- Mix eggs and sugar
- Remove butter from heat, add eggs
- Back on the heat
- Add bloomed gelatine
- Keep stirring until get first 3-4 bubbles
- Pass in to container
- Refrigerate
- Vac pac
- Freeze if needed
Used for Used for Tarte Au Citron