LEMON CURD
For 2 pies of 16 cm in diameter or 1 pie of 16 cm in diameter and 4 pies of 7 cm in diameter.
INGREDIENTS
- 150 g lemon juice (2-3 lemons)
- 125 g caster sugar
- 150 g whole eggs (3 whole eggs)
- 2 g leaf gelatine (1 pc.)
- 125 g unsalted butter
PREPARATION
Soak the leaf gelatine in cold water.
Grate the zest of the lemons and squeeze out the juice.
Mix eggs, sugar, lemon juice and lemon zest in a bowl.
Whisk thoroughly to homogenize the mixture.
Place the bowl over a water bath.
Cook slowly while stirring until the cream thickens.
Remove the bowl from the heat.
Pull the leaf gelatine out of the water, gently wring the water out of it and mix it into the hot cream.
Sift and pour the cream into a bowl.
When the temperature drops to 40°C, unsalted butter is added stepwise in small cubes.
Stir well, cover the cream with a piece of plastic film and put it in the refrigerator.
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