The beauty of pastry chef Elizabeth Falkner’s
lemon curd is that, by taking eggs out of the picture, the curd is more
forgiving and stable and can be served at any temperature—even warm—without risk
of curdling.
As with Jeni Britton Bauer’s eggless ice cream technique, you also taste the lemon more clearly, without a filter of egg yolk.
As with Jeni Britton Bauer’s eggless ice cream technique, you also taste the lemon more clearly, without a filter of egg yolk.
Makes about 2¼ cups
(530ml)
2 teaspoons lemon zest strips,
about ⅛ inch (3mm) wide (from about 1 lemon)
¾ cup (150g) sugar
¾ cup (180ml) fresh lemon juice
(from 4 to 5 lemons)
½ cup (115g) unsalted butter, cut
into 1-inch (2.5cm) chunks
2 tablespoons agar agar flakes or
powder
½ cup (120ml) sweetened condensed
milk
1 Place the lemon zest on a cutting board and mound 1
teaspoon of the sugar on top. Cut the zest and sugar together with a knife,
alternately chopping and rubbing the mixture with the flat side of the knife.
Gradually the mixture will transform into a smooth paste.
2 In a 2-quart (1.9L) or larger saucepan, combine the
zest paste, remaining sugar, lemon juice, butter, and agar agar. Bring to a boil
over medium heat, whisking continuously and taking care to get into the edges of
the pan bottom with your whisk. After 4 to 5 minutes, reduce the heat to
medium-low and simmer for 2 to 3 minutes, until you are sure the agar agar is
dissolved. Pour the mixture into a heatproof bowl, whisk in the sweetened
condensed milk, and let cool at room temperature for 10 to 15 minutes. Cover and
refrigerate for at least 2 hours, but preferably overnight. It will keep in the
refrigerator for up to 1 week.
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