Recipe: Pierre Herme’s Lemon Cream

I first read about this lemon cream recipe by S on Chubby Hubby’s blog. Having had much success with their other recipes (scones, popping candy chocolate cake etc), decided to give it a go to fill a batch of pastry tarts made using Heston Blumenthal’s recipe*. Honestly, I can eat teaspoon after teaspoon of this lemon curd on its own without a tart base. It’s that good and so, so easy to make. If you’re a fan of light, creamy lemon curd, I urge you to give it a go.

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Having made it thrice successfully, here’s my recipe adapted from Chubby Hubbby’s take on Pierre Herme’s version.

Notes:

- Don’t need to run out for Meyer lemons, just regular lemons will suffice.

- I realised that having less butter worked just fine (and justifies why I can have more).

- Like S, I also have the curd made directly on the stove-top instead of a bain marie. All you need to do is make sure you don’t run off and do something else because the mixture turns to curd very quickly.

-I don’t use a fancy thermometer and just gauge it’s readiness by sight. 

Pierre Herme’s Lemon Cream 

Makes approx 750-800ml

200g castor sugar
zest of 3 lemons
4 large eggs (approx 50g each)
150ml of freshly squeezed lemon juice (3 lemons gets you approx this amt)
175g unsalted butter, cubed and softened

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Get ready your blender and prepare a sieve that fits over the top.

Combine sugar and lemon zest in a bowl. Rub the sugar and zest together with your fingers until the mixture is moist and grainy. Then whisk in the eggs and the lemon juice.

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Transfer the mixture into a heavy-bottomed pan/pot and put it directly on the stove top. Set to medium heat and whisk this mixture constantly. At first the mixture is pretty watery/gooey from all that egg, but there comes a point where it thickens within a few seconds. Use a spoon to test whether it’s ready. Dip your spoon into the mixture, lift it, run a finger down the back of the spoon (be careful!) and if it leaves a trail, the curd is ready.

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Pull the curd off the heat and sieve it right into your food processor or blender. Stirring the mixture with a spoon helps it sieve faster. Let the mixture cool for about 15-20 minutes.

Blend on high while adding pieces of butter into the cream. About 5 pieces at a time is fine. Once all the butter has been incorporated, continue to blend for another 3-4 minutes so that it’s perfectly smooth and light.

The curd can be eaten immediately (and you most definitely will).

Or it can be refrigerated for 4 days or frozen for a month (seriously. that’s not going to happen).

*Heston Blumenthal’s Pastry Tart 

Recipe can be found here.

Note that I omitted the lemon zest and the vanilla pod seeds.

The recipe was followed almost exactly. Except, instead of rolling out the dough, I just took small balls of dough and pressed them into tart moulds. After which, I flash froze them for about half an hour before popping them into the oven for 15-20 minutes. They puffed very slightly in the middle because I didn’t bother weighing them down with beans/coins.

Viola!

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