Yummy Lemon Curd

Submitted by Baking Girl

"Tangy Lemon Curd that is smooth and perfectly lemony. Make sure to use gelatin sheets and make sure to bloom for 20 minutes."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 2 lb

ingredients

• 14.17 g gelatin sheets
• 113.39 g ice water (used to bloom gelatin)
• 453.59 g lemon juice
• 56.69 g lemon zest
• 680.38 g sugar
• 340.19 g eggs
• 85.04 g egg yolks
• 14.17 g butter, Melted

directions

1. Bloom gelatin in ice water.
2. Heat lemon juice, zest, and half of sugar.
3. Mix together remaining sugar, eggs, and egg yolks.
4. Temper in hot lemon juice into sugar and egg mixture.
5. Place mixture back onto stove.
6. Continue cooking, whisking continuously until the mixture reaches 195°F.
7. Remove from heat; Add butter and bloomed gelatin leaves (make sure to squeeze excess water out of gelatin sheets before putting in).
8. Strain through fine sieve into bowl.
9. Cover directly with plastic wrap (to prevent skin) and chill.