Lemon curd
190g butter
170g sugar
190g lemon juice
8 egg yolks
1 chef’s knife
1 mixing bowl
1 sauce pot
1 heavy duty mixer
1 sieve
Mice on place all equipment, stock and the work station
Brunoise the lemon skins
Mix butter, sugar, lemon juice and brunoised lemon skins
Put it into a pot and bring to boil
Loosen egg yolks
Remove from the heat and add hot mixture to the cold eggs and slowly
Mix for 2 minutes
Place pot back on stove, whisk with balloon whisk
Sif mixture through double mesh sieve
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