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FINE LEMON CURD INSPIRED BY PIERRE HERMÉ

By Delicious Recipes!Posted on
FINE LEMON CURD INSPIRED BY PIERRE HERMÉ

FINE LEMON CURD INSPIRED BY PIERRE HERMÉ

A silky, rich lemon curd perfect for crepes, roulades, tarts, scones, and cakes. Made with a delicate double boiler technique to ensure smoothness and balanced acidity.

🥣 Ingredients

  • 125 ml fresh lemon juice (from 2-3 lemons)
  • Zest of 1 lemon
  • 150 g sugar (use 110 g if using Meyer lemons)
  • 2 egg yolks
  • 2 whole eggs
  • 150 g cold unsalted butter, cubed

Yield

Approx. 330 ml

Instructions

  1. Prepare Double Boiler Setup
  • Bring a pot of water to a gentle boil.
  • Place a heatproof bowl (glass or stainless steel) on top, ensuring the bottom does not touch the water.
  1. Mix Initial Ingredients
  • In a food processor or mixer, combine sugar and lemon zest; blend for about 10 seconds.
  • Add lemon juice, whole eggs, and egg yolks; blend again for 10 seconds until mixed.
  1. Cook Lemon Mixture
  • Pour the mixture into the bowl over the boiling water.
  • Whisk continuously, starting slowly and increasing speed as the mixture thickens, until the curd reaches a creamy consistency similar to sour cream.
  • The curd should reach about 80°C (176°F) and hold whisk marks. This process takes 5–10 minutes depending on bowl thickness and water temperature.
  1. Cool Slightly
  • Transfer curd back to the food processor bowl (cleaned). Let it cool for 3 minutes.
  1. Incorporate Butter
  • With the processor running on low speed, add cubed cold butter gradually over 2–3 minutes until fully incorporated.
  1. Aerate the Curd
  • Increase speed to high and blend for 30 seconds to aerate and lighten the texture.
  1. Store and Use
  • Transfer lemon curd to a jar.
  • For scones, use after 30 minutes.
  • For crepes and tarts, use immediately.
  • For roulades or cakes, chill for several hours to firm up.
  • Keep refrigerated.

💡 Tips

  • Use fresh lemons for best flavor.
  • Maintain gentle heat to avoid curdling eggs.
  • Cold butter ensures a smooth, glossy finish.
  • Adjust sugar for sweeter or tarter curd depending on your lemon variety.

📝 Final Thoughts

This lemon curd recipe yields a smooth, luscious cream that enhances desserts with bright citrus flavor and velvety texture, inspired by one of the masters of pastry.