Friday, July 8, 2011

Madeleines Lemon Curd

Fyll dina madeleine kakor med lemon curd :)


Makes 2 cups or enough for 48 sandwiches
8 large egg yolks
1 cup sugar
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly
squeezed lemon juice (from 3 lemons)
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter,
cold, cut into pieces

Whisk yolks, sugar, lemon zest, and lemon
juice in a heatproof bowl 
set over a pan of simmering water.
Continue whisking over 
medium-high heat until thick enough to
coat the back of a spoon 
and an instant-read thermometer registers
160 degrees, 8 to 10 minutes.
Remove from heat. Add salt and the butter,
one piece at a time, 
mixing until smooth. Strain through a fine
sieve into a medium bowl. 
Place plastic wrap directly on surface of
curd to prevent a skin
from forming. Refrigerate at least
1 hour or up to 1 day.
Read more at Lemon Curd

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