Nov 30, 2011

Indispensable : Lemon Curd

Lemon Curd 


  • 200g lemon juice
  • 300g sugar
  • 5 eggs
  • 350g butter


  • Boil lemon juice with half sugar
  • Blanch eggs with the other half of sugar
  • Mix both and cook for 2 mn as soon as it boils, stirring continually
  • Pour the mixture in the mixing bowl of your Kitchen Aid and cool for 5 mn
  • Add little by little bits of soft butter mixing to the slowest speed
  • Refrigerate for 12 hours


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