Master Chef MCFP4, Use And Care Manual

Page: 19 / 56

19
lemon curd
4 lemons at room temperature
1 1/2 cups sugar
1 stick butter at room temperature
4 extra large eggs at room temperature
1/8 teaspoon kosher salt
Remove zest from lemons with a vegetable peeler. Be careful to avoid
the white pith. Place the zest in the Processor Bowl. Add the sugar
and pulse until the zest is very finely minced. Squeeze the juice from the
lemons and measure out 1/2 cup.
Cream the butter in bowl with a hand mixer. Beat in the sugar/zest
mixture. Add the eggs, one at a time mixing after each one. Add the
lemon juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan. Cook over low heat,
stirring constantly until thickened, about 10 minutes. It will register
about 175°F on a candy thermometer if checked. Do not overcook or it
will curdle. Remove from heat and let cool. Refrigerate if not using
right away.
chive oil
1 bunch chives
1 cup canola oil
Salt and pepper to taste
Blanch chives in boiling water for 10 seconds. Remove and place in ice
water. When chilled, squeeze out excess water. Place in processor bowl
with canola oil. Process briefly, strain through a coffee filter until clear.