Lemon Curd

Name: Lemon Curd
Yield: Yield: 1.02 kg/2 lb 4 oz
Cuisine: United States
Ingredients: Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 12 g .44 oz 1.22%; Eggs 160 g 5.64 oz 15.65%; Sugar 240 g 8.47 oz 23.47%; Lemon juice 160 g 5.64 oz 15.65%; Butter 450 g 15.87 oz 44.01%

Preparation info