DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 7月4日 23時59分

Happy 4th and happy weekend! Time to bake. This time, I wanted to show you how to make a simple silky Lemon Curd. I like to spoon this curd - when it's still a bit warm - onto sablé Breton cookies, but you can also use it to fill tarts and layer inside cakes. Use this same recipe to make lime and grapefruit curds too. It's all in my book, Everyone Can Bake (out now, link in bio). Here's what you'll need:

INGREDIENTS

3g (3/4 tsp) unflavored powdered gelatin
12g (2 1/4 tsp) cold water
3g (1 1/2 tsp lemon zest
95g (6 tbsp) fresh lemon juice*
115g (1/2 cup + 1 tbsp) granulated sugar
160g (3 large) eggs
105g (8 tbsp, or 1 stick) unsalted butter, cut into cubes, at room temperature
* No need to use a messy juicer: Roll the lemon on your work surface. Zest it first, then slice it in half crosswise. Set a strainer over a small bowl to catch any seeds, then, holding a lemon half over the strainer, simply stick a fork into the fruit and twist gently to extract the juice.

1. Dissolve the gelatin: Combine the gelatin and water in a small bowl and stir with a spoon until the gelatin has dissolved.

2. Make the curd base: Combine the lemon zest, lemon juice, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from the heat.

3. Temper the eggs: Whisk the eggs in a large bowl. While whisking, pour one-quarter of the curd base into the eggs and whisk to combine. Repeat with another quarter of the curd mixture. Pour the tempered egg mixture into the saucepan with the remaining curd base and whisk until smooth and combined.

4. Cook the curd: Cook the curd over medium heat, stirring continuously, until it starts to bubble, then whisk in the gelatin mixture. Remove from the heat and let cool until just warm.

5. Finish the curd: Add the butter to the curd and whisk until the butter is fully incorporated and the curd is silky and smooth. Let cool completely before serving.

Tip: The recipe for the Sablé Breton cookies is also in #EveryoneCanBake.
(Photo by @evansungnyc)

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