Hi everyone !
I’m sharing with you today one of the basics of French pastry : the lemon curd. Not too sweet, with a good acidity, this lemon curd will be part of the perfect dessert after a good meal.
The lemon curd can be used in many ways. To mention just a few: of course in a good lemon pie with meringue, or in a lemon mousse, in little jars with Speculoos or ginger bread, inside choux or eclairs. Yummy!!
With your Thermomix or simply with a sauce pan, I suggest not to wait any longer… The recipe, Chef!
- 3 lemons
- 60 g butter
- 2 eggs
- 1 egg yolk
- 150 g sugar
- 1 sheet of food gelatine (optional)
Place the gelatine sheet in cold water.
Squeeze the lemons and keep the zests.
If you have a Thermomix go to bullet point 7.
In your sauce pan, put the lemon juice, the lemon zests, the sugar and butter. Cook 3 minutes at medium heat (3 on a scale of 1 to 6) and whip gently.
Add the 2 eggs and the egg yolk and cook at higher heat (4 on a scale of 1 to 6) and whip more vigorously for 2 minutes. Your lemon curd should get thicker.
Remove form the heat and go to bullet point 9.
In the bowl, put the lemon juice, the lemon zests, the sugar and butter. Set 2 minutes at 60°C speed 4.
Add the 2 eggs and the egg yolk. Set 1 minute 30 sec at 80°C speed 5.
Pour the lemon curd through a strainer to remove the solid parts.
Add the gelatin sheet (that you will have quickly dried with a paper towel). Whip a few seconds.
Let your lemon curd cool down.
Sometimes, my lemon curd is a little bit more liquid when I have more juicy lemons. In this case, cook le lemon curd a little bit longer while whipping.