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.