#Paris In July Crème de citron

 

1. This is the first step on my quest to make  tarte au citron.
2. I found this recipe in La Petite Cuisine à Paris by R. Khoo.
3. I was looking for the right tangy  taste.
4. This recipe makes about 1 cup of  crème de citron.
5. When I make the tart I will make dubble or triple this amount.
6. You can make this and save it in the fridge for a few days.
7. Crème de citron is an elegant touch for a any special desert!

 

Lemon Curd:

In three easy steps:

1. Large bowl: mix zest and juice of one lemon,
2. pinch of salt, 40gr sugar,  45 gr butter and
3. 2 egg yolks.
4. Optional:  adding 1/2 tsp cornstarch.
5. I want the curd thick to use tarts.
6. Warm slowly …keep stirring all the time!
7. I warmed the mixture au bain maire.
8. For velvety perfection: pour cooked  mixture through a sieve.
9. Photo: I bought this fine mesh professional cooking sieve years ago
10. I use it all the time to sift flour….and sauces
11. Important!  use a culinary ring to keep the curd in one
12. …place otherwise it will be a mess.
13. Believe me, I know.
14. Cover mixture with thin, clingy plastic wrap
15. …and make sure wrap adheres to sauce.
16. You want to avoid  the formation of a ‘skin’ on the lemon curd.
17. Cool in fridge for a few hours or overnight
18. Here are the photo’s of all the steps!