Lemon Curd


  • Lemon juice 160 g 5.64 oz 15.65%
  • Sugar 240 g 8.47 oz 23.47%
  • Eggs 160 g 5.64 oz 15.65%
  • Butter 450 g 15.87 oz 44.01%
  • Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 12 g .44 oz 1.22%


  1. Line 10 PVC tubes measuring 15 cm/6 in long by 1.25 cm/.5 in diameter with acetate. The acetate should be slightly longer than the tube so that it can easily be pulled out.
  2. To make the lemon curd, see the method for the Milk Chocolate and Lime Curd. Add the bloomed gelatin at the end.
  3. Let the curd set in the freezer for about 2 hours, until hardened, and then pull it out of the PVC tubes. Remove the acetate and trim both ends with a sharp knife to make an even tube that is 15 cm/6 in long. Transfer the curd tubes to a half sheet pan lined with a nonstick rubber mat. Cover the tubes with a moist and clean heavy-duty paper towel. Reserve refrigerated. Discard after 2 days.