This lemon curd has a nicely balanced taste, neither too eggy nor too tart. It may be used as a frosting, and it is the foundation for a variety of fillings. You can add butter, fold in whipped cream or meringue, or top it with meringue. Lemon curd spread over caramel cream in a baked tart is a fabulous blend. Combined with fresh fruits, such as peaches, strawberries, papayas, mangoes, bananas or blueberries, it is glorious.
This is used in Chambéry Lemon Tart.
Mercury candy thermometer
Place the eggs and egg yolks in a
Add the pieces of chilled butter and place the saucepan over medium heat, stirring constantly over the entire bottom with a rubber spatula. Cook for 2 to 3 minutes, or until the mixture begins to develop body and thicken. As the butter melts, it is incorporated into the mixture. It is important to regulate the heat so the mixture never boils. Boiling could cause curdling and the butter to separate from the curd.
The curd is finished and thick enough when the candy thermometer registers 160 degrees. Immediately remove it from heat.
With the rubber spatula, scrape the curd into a shallow
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