Meyer Lemon Curd
yield
32 ounces
servings
16
expiration date
3 Days
ADDITIONAL PREP RECIPE
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ingredients
- Meyer Lemon Juice - 8 oz fl
- Meyer lemon Zest - 4 TBSP
- Egg Yolk- 12 ea
- Sugar - 2 cups
- Cubed Butter - 2 oz
sourcing
PROCEDURE
- Prepare a pot of boiling water to act as a bain-marie
- In the robot coupe, combine sugar and lemon zest and blend until ingredients are well incorporated, about 60 seconds, then transfer to a stainless steel mixing bowl.
- Add egg yolks to sugar/zest mixture and whip with a wire whip until sugar is dissolved and mixture is frothy
- Slowly mix the lemon juice into sugar/egg mixture until well incorporated. Mixture should not separate after adding the liquid.
- Put the bowl of mixture over a bain-marie of boiling water, gently stir the mixture until the entire contents of the bowl begin to thicken. This will occur at about 155F. Continue to stir for 10 minutes, making sure to keep the temperature between 160F and 170 by removing from heat as necessary
- Once mixture is thick, remove from heat and whip in butter until fully dissolved
- Portion into a pastry bag, label and cool for service
CRITICAL CONTROL POINT
- Blending the sugar with the lemon zest amplifies the flavor of the curd.
- When mixing over the bain-marie, remove and put back over the boiling water to keep the temp between 160-170 so that the eggs dont curdle
- DO NOT STOP WHISKING UNTIL RECIPE IS COMPLETE
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