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Meyer Lemon-Mango Fruit Curd

Enough 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.