LEMON PIE - Hoosier Mama recipe

Ingredienti

1 sheet leaf gelatin (silver strength) 2.5g

1 cup (237mL or 250g) fresh lemon juice

11/4 sticks unsalted butter 142g

1 cup of granulated sugar (100g)

Pinch kosher salt

10 large egg yolks 200g

Istruzioni

1. Place the leaf gelatin in a small bowl of ice water. Set aside to bloom for 10 minutes.

2. Combine the lemon juice, butter, sugar, and salt in a medium, heavy saucepan.

3. Place a fine-mesh strainer over the bowl of a stand mixer. Set the bowl close to the stove so you can strain the curd as soon as it is done cooking.

4. Place the saucepan over medium-high heat and cook until the sugar dissolves, the butter melts, and the mixture comes to a boil, about 3 minutes.

5. Meanwhile, place the egg yolks in a medium, heatproof bowl and whisk until well combined.

6. Slowly pour the hot lemon juice mixture over the yolks, whisking constantly. Return the mixture to the saucepan.

7. Cook over medium heat, whisking constantly, until the mixture thickens, about 2 minutes. Do not allow the mixture to boil. The curd is done when whisk tracks are visible for several seconds before disappearing, and the mixture easily coats the back of a spoon. Remove the curd from the heat.

8. Remove the leaf gelatin from the ice water. Wring out the excess water, then whisk the gelatin into the curd until it disolves.

9. Pour the curd through the strainer.

10. Place the bowl back on the stand mixer fitted with the whisk attachment.

11. Whip on Low until the mixture begins to cool and thicken. Turn the mixer to High and whip until the mixer bowl is cool to the touch.Kitchen

Note: The finished curd can be stored in the refrigerator for up to 1 week. The Lemon Curd variation makes the right amount for one pie.