eggs. In order to
prevent coagulation, we
add some sugar to the
lemon juice and use it
as a buffer. Sugar added
straight to eggs can also
coagulate them, which
is why we add a little
milk to the egg yolks
when we make pastry
cream or vanilla sauce.
• It’s important to bring
the lemon curd to the
chris devlin
(Chris Devlin)
#1