This past Sunday we were making crepes at Williams-Sonoma. We had the opportunity to taste some of the best new products to hit the shelves for spring! The Passion Fruit Curd and Blood Orange Curd was absolutely delicious! I ran out of time before I could make my lemon curd for you. The recipe I am presenting here was introduced to me at The Ryland Inn during the Chef Craig Shelton era. I have been adapting the recipe to prepare it in the Vitamix. As soon as I perfect the recipe, I will present the Vitamix procedure as well. IN the mean time, here is the old-fashioned method. The Chinois is mighty helpful here to strain out any cooked egg that may creep into your curd.
Advice: NEVER stop mixing! Careful when you add sugar to the eggs. You must keep beating so that you don’t get scrambled eggs!
Courtesy of The Ryland Inn – under the supervision of Chef Craig Shelton
|Lemon Juice||12 fl oz|
|Lemon Zest||8 each|
|Vanilla Bean||1 each|
- Mix Lemon Juice, Eggs, and Sugar
- Cook over water bath until thick.
- Strain through chinois
- Add Lemon Zest & Vanilla
- Put over water bath and add butter
- Cook until thick