Wednesday, 6 April 2016

柠檬酱 ~ Lemon Curd


食谱取自 The Kiwi Cook


材料 :
4 蛋黄
1/2 细砂糖
1/4 柠檬皮屑
1/3 柠檬汁
86g  无盐奶油 切块

1. 将鲜榨的柠檬汁, , 柠檬皮屑和蛋黄混合好 . 用另一个锅装水, 并开火隔着将混合好的液体加热 ,不停搅拌7 ~ 10分钟至浓稠状。熄火。

2. 加入无盐奶油,搅拌均匀。

3. 用筛子过滤 ( 这样做的酱才会细腻 )

4. 盖上一层保鲜膜 ( 以防柠檬酱结硬膜,影响口感 ),待冷后即可灌入罐子里冷藏3小时。


Recipe source :  The Kiwi Cook

Lemon Curd

Ingredients :
4 large egg yolks
1/2 cup granulated sugar
1/4 cup finely grated lemon zest
1/3 cup freshly squeezed lemon juice
86g unsalted butter diced  

Method :
1. Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl , about 7 to 10 minutes.

3. Remove the bowl from the saucepan and whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.

4. Strain the curd into a bowl ; discard the solids left in the strainer.

5. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set and chilled, at least 3 hours.