 | Meyer Lemon-Mango Fruit CurdEnough for an 8-inch three-layer cake Donna Davis / Founder and Pastry Chef-Owner of KékiCake |
| • | 40 g. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 30 g. The Perfect Purée Mango Puree, thawed |
| • | 140 g. water |
| • | 390 g. pure cane sugar |
| • | 204 g. fresh egg yolks |
| • | 50 g. butter |
| Method: | |
| 1. | Fill a medium-large sauce pan halfway with water and bring to a simmering boil over medium to medium-high heat. |
| 2. | Combine water, The Perfect Purée Meyer Lemon Concentrate, The Perfect Purée Mango, sugar and egg yolks in a medium stainless steel bowl. Whisk until all ingredients are combined thoroughly. |
| 3. | Place the stainless steel bowl with the ingredients over the simmering sauce pan of water. |
| 4. | Stir the ingredients continuously with a whisk and heat to 185 degrees F until thickened. |
| 5. | Remove the curd from heat and strain through a fine-mesh sieve. |
| 6. | Cool slightly to 120 degrees F and add the butter to the curd. |
| 7. | Briefly purée the curd in a food processor with the blade attachment to fully incorporate the butter. |
| 8. | Pour the curd into a clean bowl and cover with plastic food wrap. |
| 9. | Refrigerate for a minimum of 4 hours or until cold. Makes curd for a 3 layer 8-inch cake. |