Lemon Curd
Jan 7, 2015
Lemon curdeveryone loves the stuff. Like edible sunshine, it brightens pastries and adds awesome zing to tarts and parfaits. Its intense flavor demands attention, charming whoever eats it into a moment of focused appreciation. While fruit curds are often associated with sweet dishes, we like to work them into savory preparations as well. To make this soft, oozy curd, we cook the ingredients sous vide then blend them together until they emulsify. To use it in a layered dessert, add gelatinin an amount equal to two percent of the total weight of your curdfor a more jam-like texture. If you plan to pipe your citrusy spread atop desserts or other dishes, removing air bubbles will make applying it easier (see our video at ChefSteps.com for tips).
Of course, you can just store the curd as-is and spread it atop toast and scones or package it up prettily and bring it along to to a dinner party. Homemade curd as a host or hostess gift? That's a classy look.
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