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Lemon Curd for Almond Cake

  • yield: Makes about 4 cups

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Ingredients

  • 3/4 cup creme fraiche
  • 6 large eggs, plus 3 large egg yolks
  • 1 tablespoon lemon zest
  • 2 cups freshly squeezed lemon juice, (about 12 lemons)
  • 2 cups sugar
  • 4 sheets gelatin, softened in water
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, cut into pieces

Directions

  1. Step 1

    Bring a pot of water to a simmer. In a medium heatproof bowl, combine creme fraiche, eggs, egg yolks, lemon zest, lemon juice, and sugar. Place over simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes.

  2. Step 2

    Prepare an ice-water bath. Remove lemon curd from heat, and stir in softened gelatin. Strain mixture through a fine-mesh sieve set over a medium bowl. Cover surface of mixture with plastic wrap to prevent a skin from forming. Set mixture in ice bath to cool to 100 degrees.

  3. Step 3

    Add butter, and using a handheld immersion blender, mix for 5 minutes.

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