Lemon Curd Verrine

I was trying to emulate a desert I’ve had in a restaurant.. While tasty, this was not -quite- there. The goal is to have layers of lemon and mascarpone while keeping the whole thing quite light.

Notes for next time:

  • Strain the lemon curd to remove the zest.
  • Whip the mascarpone more… or try making a a mix with yogurt to make it lighter.
  • Use a bit less salt on the nuts.

2 tbs honey
125g shelled pistachios
1/4 tea spoon fleur de sel
1 tea spoon orange blossom water

1 cup mascarpone
1 tea spoon vanilla
1 tbs cream

5 eggs yolks
1 cup sugar
1/3 cup fresh lemon juice
Zest of 4 lemons
1 stick of butter, cut in chunks and chilled


1. In a metal bowl assemble the egg yolks and the sugar. Whisk until smooth (it will turn pasty at first, just keep whisking)

2. Once smooth, add the lemon zest and the lemon juice.

3. Put the bowl over a pot of simmering water, making sure the bottom does not touch the water. Whisk constantly as your cook the curd, to avoid turning it into scrambled eggs.

4. Once the mix has thickened enough to coat the back of a spoon remove from heat. Add the butter one chunk at the time, mixing well between each to ensure they all melt.

5. Mix well until smooth and shinny. Cover with a plastic wrap and set aside.

6. Whip the mascarpone with the cream. Set aside.

7. Spread the pistachio on a cookie sheet line with parchment paper. Put in a 350F oven for a few minutes, until the nuts are warm and smell slightly roast.

8. Pour the toasted pistachio in a bowl and mix with the honey, orange blossom water and the fleur de sel.

9. Spread back on the cookie sheet and put back in the oven until the honey caramelizes. Pull out of the oven and allow to cool

10. Assemble the layers.


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