-
1
Using a Microplane or the finest-toothed side of a box grater, zest the lemons.
-
2
Do your best to grate only as far down as the yellow part of the skin; the white pith has less lemon flavor and can be bitter.
-
3
Squeeze 80 g (1/3 cup) juice from the lemons.
-
4
Put the sugar, lemon zest, and lemon juice in a blender and blend until the sugar granules have dissolved.
-
5
Add the eggs and blend on low until you have a bright-yellow mixture.
-
6
Transfer the contents of the blender to a medium pot or saucepan.
-
7
Clean the blender canister.
-
8
Bloom the gelatin (see page 29).
-
9
Heat the lemon mixture over low heat, whisking regularly.
-
10
As it heats up, it will begin to thicken; keep a close eye on it.
-
11
Once it boils, remove it from the stove and transfer it to the blender.
-
12
Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super-smooth.
-
13
Pour the mixture through a fine-mesh sieve into a heatproof container, and put in the fridge until the lemon curd has cooled completely, at least 30 minutes.
-
14
The curd can be refrigerated for up to 1 week; do not freeze.
-
15
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
-
16
Lemon curd is used in the Lemon Mascarpone (page 203) for the Thai Tea Parfait dessert (page 201) and in the Lemon MeringuePistachio Pie (page 198).
