Lemon and Earl Grey Curd
  • 1/3cup hot water
  • 1teaspoons Earl Grey teabag or 2 teaspoons loose tea
  • 1cup sugar
  • 3 egg yolks
  • 1 egg*
  • 1/3cup Lemon juice
  • 1/4teaspoon salt
  • 4tablespoons butter
  • 1 egg white
  • 1/4cup heavy cream
Making the Curd
  1. Fill a medium-sized saucepot with one inch of water. Your heat-conductive bowl or double boiler top for mixing the curd should be able to nestle into the saucepot without touching the water.
  2. Cut open the teabag and mix the contents in a small cup or bowl with 1/3 cup hot water.
  3. Whisk together the sugar, egg yolks, and whole egg. Add in the steeped tea, lemon juice, and salt. Whisk thoroughly.
  4. Cook the curd over your double boiler, stirring continuously. The mixture is ready when it reaches 170°F, or when you can stir the curd and a trail from the spoon holds its shape.
  5. Turn off the heat, add in the butter, and let sit for 5 minutes. While waiting, set up an ice bath. Fill a large bowl with ice and set aside for later. After 5 minutes, stir the melted butter in until well combined.
  6. Buzz the curd with an immersion blender or pass through a chinois. Chill over an ice bath, stirring every 15 minutes until cool.
Alternative Serving Suggestion: Semifreddo
  1. To make this curd into a semifreddo, whip the egg white until soft peaks form, and set aside. In a separate bowl, whip the heavy cream, also until soft peaks form, and set that aside as well. Gradually fold the egg whites into 2 cups of curd.
  2. Next, fold in the whipped cream.
  3. Freeze in individual molds, a loaf pan lined with plastic wrap, or a lidded plastic container.
  4. Serve and enjoy.