/ck/ - Food & Cooking

>>14798795
When I hear lemon curd I immediately think about a lemon tart. a Choux confection would not be bad if you can balance the flavors, usually lemon curd is very pungent, so you really don't want a mouthful of it, but making it smaller, or combining it with whipped cream would help a lot o lessen the punch. You should combine it with more things, tho. Look at Albouze's video on lemon éclairs for some inspiration of what else you can make (I remember he also made a lemon ganache montée, citrus marmalade and lemon whipped cream)

How do you plan on making the cream? I suppose that you already made the curd and added no gelatin, whipped cream by itself really does not like keeping its shape, so whatever you are combining it with should be fairly solid. You could add you curd to some whipped softened butter first, then add the whipped cream, the former will give you a light feeling, but the butter will make it a bit more stiff and rich once cold.

But if you have a nice heavy-bottom pan and an immersion blender then maybe you can re-heat the curd above gelatin's crystallization temperature (>35°C, but under 80°C, specially if you are using gelatin powder) and quickly blend in the gelatin. I have never re-heated a curd, so I have no idea how it will behave, ideally you would ass the gelatin as soon as you finish making the cur and it is just under 80°C, just before adding the butter.