[Music]
hello I’m cupcake general and I’d really
like to set a very special recipe with
you yuzu and lemon curd it’s a slightly
unusual but really delicious this recipe
is so simple you’re going to start with
five egg yolks I’m using large eggs I
always do in baking keep the white you
can make meringues and stuff with those
when you got your five egg yolks you
need to add one whole egg and to that
I’m going to add 110 grams of caster
sugar 60 milliliters of yuzu juice kind
of like a Japanese lime it’s a really
beautiful fragrant citrus fruit you can
use fresh yuzu juice if you’re lucky
enough to live in a country where
there’s fresh yuzu unfortunately I don’t
I need to add the zest of one lemon and
the juice of this lemon I’ve got a
snazzy contraption for this 50
milliliters is about three tablespoons
and a little bit extra which is
basically the juice of one lemon which
is quite convenient now your ingredients
are in it’s time to put it on a banner
II do want to make it too hot cause you
don’t took the eggs too quickly I’m just
turning that down a little bit and put
your bowl your some heat proof Bowl pop
that over the top I’m just going to stir
this gently with my whisk for about 10
minutes and it will start to thicken up
I need to get it to ribbon stage which
I’ll show you what that looks like so
what I’m looking for is when I pull my
whisk out the liquid kind of lands on
top of the surface of the curd and kind
of doesn’t melt in so that is a ribbon
stage nice and stick so to finish the
curd off I need to add 60 grams of
butter and it’s cold because that’s also
going to help it to cool down and pop it
from cooking I’m just going to chop that
up a little bit
continue throwing that with the whisk
until it’s all melted through and one
that’s all melted in you just need to
then sieve it and that’s going to get
rid of any kind of lumpy bits that you
don’t want on your nice smooth curd so
we do this while it’s still warm so
it’ll just go through the sieve a bit
easier already smells so nice without
using that never had a real use it with
my own but you can best use you in
instead of a lemon zest that I’ll be
delicious with a spatula just make sure
you’re pushing it all through waste not
want not
my grandma probably would have said that
and now it’s important to chill this
before you use it so cover it with cling
film because you don’t want to have a
skin forming and wait for it to cool
down and
then whack it in the fridge oh yeah look
at that asteroid pea goodness it’s so
tangy I think adding usually to the
lemon curd makes it even more sharp not
as lovely it’s really nice balance and
if you want to know how to make simple
lemon sponge based on my grandma’s
recipe just click on that link and go to
the food memories hub bye guys okay
you
hello I’m cupcake general and I’d really
like to set a very special recipe with
you yuzu and lemon curd it’s a slightly
unusual but really delicious this recipe
is so simple you’re going to start with
five egg yolks I’m using large eggs I
always do in baking keep the white you
can make meringues and stuff with those
when you got your five egg yolks you
need to add one whole egg and to that
I’m going to add 110 grams of caster
sugar 60 milliliters of yuzu juice kind
of like a Japanese lime it’s a really
beautiful fragrant citrus fruit you can
use fresh yuzu juice if you’re lucky
enough to live in a country where
there’s fresh yuzu unfortunately I don’t
I need to add the zest of one lemon and
the juice of this lemon I’ve got a
snazzy contraption for this 50
milliliters is about three tablespoons
and a little bit extra which is
basically the juice of one lemon which
is quite convenient now your ingredients
are in it’s time to put it on a banner
II do want to make it too hot cause you
don’t took the eggs too quickly I’m just
turning that down a little bit and put
your bowl your some heat proof Bowl pop
that over the top I’m just going to stir
this gently with my whisk for about 10
minutes and it will start to thicken up
I need to get it to ribbon stage which
I’ll show you what that looks like so
what I’m looking for is when I pull my
whisk out the liquid kind of lands on
top of the surface of the curd and kind
of doesn’t melt in so that is a ribbon
stage nice and stick so to finish the
curd off I need to add 60 grams of
butter and it’s cold because that’s also
going to help it to cool down and pop it
from cooking I’m just going to chop that
up a little bit
continue throwing that with the whisk
until it’s all melted through and one
that’s all melted in you just need to
then sieve it and that’s going to get
rid of any kind of lumpy bits that you
don’t want on your nice smooth curd so
we do this while it’s still warm so
it’ll just go through the sieve a bit
easier already smells so nice without
using that never had a real use it with
my own but you can best use you in
instead of a lemon zest that I’ll be
delicious with a spatula just make sure
you’re pushing it all through waste not
want not
my grandma probably would have said that
and now it’s important to chill this
before you use it so cover it with cling
film because you don’t want to have a
skin forming and wait for it to cool
down and
then whack it in the fridge oh yeah look
at that asteroid pea goodness it’s so
tangy I think adding usually to the
lemon curd makes it even more sharp not
as lovely it’s really nice balance and
if you want to know how to make simple
lemon sponge based on my grandma’s
recipe just click on that link and go to
the food memories hub bye guys okay
you
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