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Pierre Hermé‘s Lemon Curd
165 g Butter (room temperature)
135 g Caster Sugar
3 big Lemons
Chop finely the lemon zest.
Squeeze the lemons. You shall obtain 10 dl of juice.
Mix the eggs and the sugar with the zest and the lemon juice.
Cook in a water bath until it starts boiling.
Strain the mixture in a colander placed in a pot and then, place it immediately to a container filled with ice. Then stir until the mixture is lukewarm.
Cut the butter into small pieces and add them progressively while smoothing with a whisk.
Work on it for about 10 minutes, preferably using a blender, until the cream becomes perfectly homogeneous.
Cool it for 2 hours in the refrigerator before use.
To combine with shortbread biscuits: https://bit.ly/2J7sDv4
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