Lemon curd cream

Lemon curd cream

By
From
Huxtabook
Makes
1 litre
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
250g sugar
6 lemons, zested and juiced
5 eggs
2 gelatine leaves, soaked in cold water
150g cold butter, diced
500ml cream, softly whipped

Method

  1. Rub the sugar and lemon zest together in a bowl and set aside for 10 minutes.
  2. Place in a saucepan with the lemon juice and eggs and whisk together well. Cook over medium heat for 10 minutes, or until the mixture reaches 80°C on a sugar thermometer.
  3. Remove from the heat, then whisk in the gelatine. Pass the mixture through a sieve, into a large bowl, and leave to cool slightly. Slowly whisk in the butter until well combined, then cover and chill in the fridge.
  4. Using a hand whisk, beat the cold lemon curd. Gently fold the cream through, then refrigerate until required. The cream is best used the day it is made.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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