Sunday, March 04, 2012
12 Large Eggs
12 Large Egg Yolks
2 Cups Sugar
1 Cup Meyer Lemon Juice (fresh)
1 Cup Lemon Juice (fresh)
1/2 Cup Lemon Zest (fresh)
1/2 Teaspoon Salt
8 Ounces Unsalted Butter (prefer Plugra)
1. Whisk the eggs and yolks together in a saucepan.
2. Zest the lemons before you squeeze the juice from them. Rub the zest into the sugar.
3. Add the zest, sugar, lemon juices, and salt to the saucepan with the egg mixture.
4. Cook over medium heat, stirring constantly, until the mixture reaches 180 degrees. Remove from heat and strain through a fine mesh strainer.
5. Let the mixture cool to 130 degrees then add the butter in pieces while mixing with an immersion blender.
6. Cover with plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate overnight.
Note: 3 re hydrated gelatin sheets can be added to the curd while it is still warm. Stir them in well. This is useful in the event you want to use the curd in a larger tart that will be cut into slices and served on buffet etc.
Place the curd into a pre-baked tart shell and smooth the surface. Place 4 raspberries in the middle and whipped cream around the edge. Garnish with a white chocolate chard.