More Lemon
Recipes
Ingredients
·
For the lemon curd filling:
·
2 large eggs, plus 2 egg yolks (or 3 whole eggs)
·
¾ cup (150 g/5.3 oz) granulated sugar
·
1 tablespoon lemon zest
·
½ cup (120 ml) freshly squeezed lemon juice (2-3
lemons for both zest and juice)
·
2 tablespoons heavy cream, optional
·
½ cup (1 stick/115 g) unsalted butter, cut into
small pieces
Instructions
1.
To make the lemon curd: In a medium
heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and
whisk to combine. Place the bowl over a saucepan of simmering water
(bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes
thick (mine was ready in 10 minutes, but it can take up to 20). If you have a
thermometer, it should register 170°F/75°C; otherwise, it should coat the back
of a wooden spoon and leave a clear pass if you run your finger through it. The
curd will thicken more once cooled.
2.
Remove from heat and immediately strain mixture
through a sieve. Add butter, a few cubes at a time, and whisk until completely
melted and incorporated, and mixture is smooth. Take your time with it—the
whisking makes for an airy and light texture. Allow to cool to room temperature
before filling the tart. (Lemon curd can be kept in an airtight container in
the fridge for up to a week, or can be frozen for up to 2 months. To thaw,
place overnight in the fridge. Whisk the mixture to smoothen it before using.)
3.
Fill the tart shell with lemon curd, then
refrigerate for at least 4 hours until chilled. Serve with berries and whipped
cream if you like. The tart is rich, so cut your servings small.
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