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Imperial Sugar
Imperial Sugar

Lemon Curd

Lemon Curd imperial

Ingredients

    Directions

    1. In a non-reactive saucepan bring lemon juice and 1/2 of sugar to a boil.
    2. In a separate bowl whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour 1/2 of boiling lemon syrup into eggs and beat well.
    3. Pour egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.
    4. Mix gelatin with water and set aside for 5 minutes.
    5. Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve in curd, place in a microwave for a few seconds. Let cool in refrigerator.