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LEMON CURD

Crémeux citron 1.png

Ingredients

  • 59.07 g lemon puree 

  • 82.76 g salt 

  • 51.72g butter or margarine

  • 4,5 g pectin 

  • 87,9 g of water 

  • 13.45 g of YUMGO Whole Powder 

Process

  1. Mix the sugar, pectin and Yumgo Whole Powder.

  2. Heat the lemon puree and the water to 50°C.

  3. Add the powders and bring to a boil.

  4. Cool to 40°C, add the butter in cubes, mix.

  5. Cool quickly.

DOWNLOAD THE RECIPE

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