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Karen Blanché – Lemon Curd & Honeycomb

Karen Blanché – Lemon Curd & Honeycomb

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Karen Blanché –

Lemon Curd & Honeycomb

Karen Blanché – Lemon Curd & Honeycomb

Tyd: 50 min

Bedien: 12 porsies

Gebak

Bestanddele:

Lemon curd’s success is dependent on using fresh lemon juice;

we have added a little

gelatin to allow the setting with in the tart case,

allowing us to cut the tart

neatly.

Sugar       250g

Butter: 250g

Eggs: 250g

Lemon Juice: 500g

Lemon zest: 1

Gelatin leaves: 5


Metode:


Voorbereiding:


Voorbereiding: 

Cook the lemon juice, sugar &butter.

Tempering in the eggs, and cook until thick.

Allow to cool slightly then add the bloomed gelatin.

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This Post Has One Comment

  1. Hi. This recipe looks absolutely delicious. You mentioned that there is more than one way to make the meringue. Could you perhaps let me have those recipes as well especially for the little tarts.
    Many thanks, Pam

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