Small Batch of Lemon or Lime Curd
Small Batch of Lemon or Lime Curd
Ingredients
- 1.8 grams silver leaf gelatin ¾ sheet
- 108 grams eggs ¼ cup + 3 tablespoons
- 108 grams granulated sugar ½ cup + 2 teaspoons
- 108 grams strained fresh lemon or lime juice ¼ cup + 3 tablespoons
- ½ grated zest of small lemon or lime optional
Instructions
- Place the gelatin in a bowl of ice water to soften.
- Meanwhile, whisk the eggs and sugar together in a medium saucepan. Slowly whisk in the lemon or lime juice. Place the pan over medium heat and whisk slowly, until the mixture begins to simmer.
- Simmer for 3 to 5 minutes, whisking constantly, until thickened.
- Remove the pan from the heat and whisk gently for 1 to 2 minutes to release steam and cool the curd slightly.
- Remove the gelatin from the water, squeezing out excess water, and whisk it into the hot curd.
- Strain the curd through a fine-mesh strainer set over the container of a Vitamix and blend on low speed for a few seconds, then add the butter 2 or 3 pieces at ta time, blending until incorporated.
- Add the zest, if using, and blend to incorporate. Let the curd cool to room temperature.
Notes
If the curd has been refrigerated and has stiffened, transfer it to the bowl of a stand mixer fitted with the paddle attachment and mix slowly until it reaches a creamy consistency.
This recipe is from Bouchon Bakery page 377.