Recipe: Lemon Yuzu Curd
What is more refreshing than citrus? From lemonade and margaritas to key lime pies and lemon bars - citrus is perfect in summertime treats, and our deliciously sweet and tart Lemon Yuzu Curd is no exception. Brighten up your summer and try it out!
INGREDIENTS
300 g Whole Eggs
100 g Egg Yolks
400 g Granulated Sugar
200 g Ravifruit Lemon Puree
250 g Valrhona Yuzu Inspiration Chocolate
85 g Butter, cold
DIRECTIONS
1. Combine whole eggs, yolks, sugar, and lemon puree in a stainless steel bowl.
2. Place bowl on top of a double boiler at very low heat. The water should get to a simmer but do not boil.
3. Whisk continuously until sugar is dissolved (roughly ten minutes), then let the mixture slowly cook on the double boiler for 1-2 hours. Make sure you check the mixture and whisk it intermittently, so you do not curdle your eggs.
4. The eggs should thicken the mixture to the desired consistency if cooked at the low heat. Timing is variable as it depends on the heat coming off your double boiler.
5. Place the Yuzu Inspiration in another stainless steel bowl. Once the egg, sugar, and lemon mixture is nice and thick, pour it over your Yuzu inspiration and combine until smooth with an immersion blend.
6. Cover mixture with plastic wrap and cool to 90F.
7. Once the product is at 90F, you can add your cold butter in piece by piece and immersion blend the mixture one more time.
8. Transfer mixture to storage container and refrigerate overnight before using.
YIELD: 1 qt of curd
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