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Lemon Crud
Preparation info
- Difficulty
Easy
Appears in
Published 1995
This is one of those delectable basics to always have on hand, even if you just want to spread it on toast. Use it to fill a 20 cm tart shell, spread it between layers of sponge or serve it in a pot alongside brioche toast and candied lemon. It is also referred to as lemon butter.
Ingredients
5 100 g 110 ml
Method
- Whisk the egg yolks and sugar until they are light and fluffy. Add the lemon juice and cook over a bain-marie until thick, stirring constantly.
- Add the butter, piece by piece, allowing each piece to incorporate before adding the next. The mixture should have become thicker by the time the last piece of butter has been added. Remove from the heat and set the bowl o