Lemon Curd

Apple Sorbet, Citrus Tuile, Streusel Crumble

Pastry Chef Tavel Bristol-Joseph of Emmer and Rye | Austin

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Adapted by StarChefs | January 2018

INGREDIENTS

Lemon Curd:
4 cups sugar
12 each eggs
1 pound butter, cubed and left at room temperature
1½ cups lemon juice
Zest of 3 lemons

Apple Sorbet:
25 apples, peeled, cored, and cut into quarters
2 cups water
2 teaspoons citric acid
3 cup simple syrup

Citrus Tuile:
400 grams melted butter
400 grams bran
1½ grams cinnamon
1200 grams sugar
2 cups orange juice

Streusel:
10 ounces cold butter, cubed
12.5 ounces Sonoran flour
13.5 ounces sugar
1½ grams ginger

METHOD

For the Lemon Curd:
Set up a double broiler.  Once water comes to a boil add sugar, eggs, yolks, lemon juice, and lemon zest; whisk until thick.  Remove from stove, strain into a hotel pan, and cover with a layer of plastic wrap touching the curd. Cool. Once cooled whisk in butter to the curd.  Reserve.

For the Apple Sorbet:
Into a Vitamix XL add the quartered apples, water, citric acid, and simple syrup; blend and strain.  When ready to spin, follow manufactures instructions.  Reserve. 

For the Citrus Tuile:
Preheat oven to 325°F. Into a mixing bowl combine bran, cinnamon, and sugar.  Make a well and add the orange juice and water.  Using a whisk, mix until a smooth batter is formed. Refrigerate tuile batter for at least 15 minutes before using.  Onto a sheet pan lined with a silpat, using an offset spatula, spread tuile batter to desired thickness. Bake for 12 minutes or until golden brown.

For the Streusel:
Preheat oven to 325°F.  Into a Robot coupe, add all ingredients; pulse until butter is evenly cut into flour mixture.  Onto a sheet tray lined with parchment, spread out streusel and bake for 15 minutes or until golden brown.

To Assemble and Serve:
Onto a plate add 2 tablespoons of Lemon Curd. Sprinkle a teaspoon of Streusel then add a quenelle of Apple Sorbet.  Garnish with Citrus Tuile.

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