Foundation Curd -Lemon (Master Method)

Yield: ~1½ cups (360–400 g) | Time: 20–30 minutes + chilling

Master Ingredients (for ~1½ cups)

• ½ cup fruit juice or strained fruit purée
• ½ to ¾ cup sugar (use less for tart fruits, more for mild fruits)
• 3 large eggs or 2 whole eggs + 2 yolks (richer/thicker)
• ½ tsp sea salt (or ¼ tsp fine salt)
• 6 Tbsp unsalted butter, cut into pieces (add at the end)
• Optional: zest, vanilla, spices (add as noted below)

Method

1. Whisk eggs + sugar. In a bowl, whisk eggs and sugar until smooth. Whisk in salt.
2. Warm the fruit. In a saucepan over medium-low heat, warm juice/purée until steaming (do not boil hard).
3. Temper. Slowly whisk the warm fruit into the egg mixture in a steady stream.
4. Cook gently. Return to the saucepan over low to medium-low heat. Whisk constantly until thick enough to coat a spoon.
5. Strain. Immediately strain through a fine-mesh strainer into a clean bowl.
6. Finish with butter. Whisk in butter until fully melted and smooth.
7. Chill. Press plastic wrap directly onto the surface; refrigerate until cold and set (at least 2 hours).

Flavor Notes

• Zest: add to the saucepan when warming the juice (best for citrus).
• Vanilla: stir in off-heat after straining.
• Spices: steep briefly in the warm juice, then strain well.