Tuesday, July 28, 2009

Lemon Cream

I recently purchased a set of tartlet tinsand have been waiting for an occasion to use them. With berries in season and friends coming over for dessert on Thursday, I decided now is the time. I was debating what kind of filling to make for the tartlets, when I came across this recipe. It was straight-forward and relatively simple. It is very tasty by itself and I'm looking forward to tasting it in the tartlets!

Lemon Cream
from Tartine

1/2 cup plus 2 tablespoons lemon juice
3 eggs
1 egg yolk
3/4 cup sugar
Pinch salt
1 cup (2 sticks) cool butter

Whisk together all ingredients except the butter and heat in a double boiler over medium heat. Whisk constantly until the mixture thickens and hits 180 degrees (about 10-12 minutes). Remove from the double boiler and cool to 140 degrees. (At this point in time, I ran the mixture through a strainer to remove any curdled egg.) Using an immersion blender in the bowl or a regular blender, add butter 1 tablespoon at a time with blender running until incorporated. Store in an airtight container refrigerated for up to 5 days.

4 comments:

Jennifer said...

Stunning pictures! I love the contrast of the yellow and blue :) This lemon curd looks perfect!

Dana said...

Yummmy!

lisaiscooking said...

Your lemon cream looks fantastic! I need to get that book.

Ptica said...

nice and simple recipe... i needed a layer of lemon cream in my cake, this one is perfect.. waiting for it to cool before adding butter... tnx for sharing!