Les Petits Macarons by Kathryn Gordon

Author:Kathryn Gordon
Language: eng
Format: epub
ISBN: 9780762443635
Publisher: Running Press

Lemon Curd

Just like adding lemon juice to an orange-based preparation boosts its flavor, so does a little bit of lime in a lemon dessert. Here the lime zest also adds beautiful green speckles to the filling. Pair it with Lemon-Poppy Seed (page 000), Marigold (page 000), Wasabi (page 000), or Lime (page 000) shells.

MAKES 1 PINT, ENOUGH FOR 40 SMALL SANDWICHED MACARONS

1½ cups (288 grams) freshly squeezed and strained lemon juice (from 10 lemons)

2 packed teaspoons (8 grams) finely grated lemon zest (from 1 lemon)

1 packed teaspoon (4 grams) finely grated lime zest (from 1 lime)

4 eggs

5 egg yolks

1¼ cups (250 grams) granulated sugar

1 stick (114 grams) unsalted butter, softened and cut into tablespoons

Whisk together the lemon juice, lemon zest, lime zest, eggs, egg yolks, and sugar in a medium non-reactive stainless steel saucepan until they reach a homogenized mixture. Cook over medium heat, whisking constantly, until the mixture comes to a boil, about 8 minutes. Once it boils, whisk vigorously for 1 minute over the heat.

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