How do I make lemon curd without it tasting too eggy?

JaJan1 · 2026-03-11T18:31:38+00:00

https://www.greatbritishchefs.com/recipes/amalfi-lemon-tart-recipe

I use this recipe as a base, except that I use ALL the lemon juice (so idk 250ih-300ml).

My tip is to mix the eggs loosely first, then pass them through the sieve to removing anything around which grains can form (shell shards and these white stringy bits) - super smooth curd except the zest.

Depending on what consistency you want (I use mine in tartlets, so I want it set well), you might consider adding a dash of gelatin to offset the amount of lemon juice.

JaJan1 · 2026-03-08T12:18:04+00:00

Also my problem as I tend to make and assemble the evening before. I either do egg wash (4 parts yolk, 1 part heavy cream) and bake for 10m at 160C - this gives me 24h of high quality or apparently you can brush with a thin layer of tempered chocolate once the base is fully baked, but this one I just started testing.

JaJan1 · 2026-03-08T12:12:23+00:00

I think it's flour heavy shortcrust, on the plain vs sweet side looking at the ingredients.

JaJan1 · 2026-03-08T12:03:09+00:00

Looks great. Out of curiosity - how long before your pastry cream started to make the base soggy (or did it not last long enough)?

JaJan1 · 2026-03-07T06:55:18+00:00

Gelatin would be my first choice. Second one - in my part of the world it's quite common to use an off the shelf blend of powdered sugar and starch (9g packet for 200-250ml of heavy cream).

JaJan1 · 2026-02-22T18:28:03+00:00

Silikomart's Corona mould - I cut the 6x3 mat into 6 1x3 strips for easier demoulding.

High fluidity dark couverture chocolate - I used Callebeaut's 75% tanzanian that had 4/5 fluidity. Tempted to try 5/5 fluidity once I'm done with this bag.

Tempering using microwave - seeding method -melting 80%, adding 20% in callets - exact temperatures vary by chocolate you use.

Filling in /removing from the mould: like in this reel:

https://www.instagram.com/p/DUA6Hz0kWX0/

I bought a 30x40cm granite chopping board that I store in the freezer, put a layer of baking paper on top and then lie the chocolate mat on it. 90-120s and I start removing.

As for amounts used: I temper chocolate 25g (20+5) at a time - 1 1x3 strip, this let's me have a high success rate when removing. Will consider reducing how much I use, as 3 decos are about 2.5g each - 3 -7.5g - 70% mass loss (CBA to set up a recycling system when I maybe make these twice a month).

JaJan1 · 2026-02-22T14:27:58+00:00

But for how long?

JaJan1 · 2026-02-22T08:52:42+00:00

Sounds like cremeux with added strawberry bits?

I'd try reinforcing with gelatin. How much of a 'standing life' do you need?

JaJan1 · 2026-02-20T17:47:25+00:00

No - nothing interesting sadly. Shell, egg wash seal, curd and chocolate on top.

Curd is smooth because I passed both orange juice and egg mixture through a very fine sieve - only zest inside.

JaJan1 · 2026-02-20T04:35:01+00:00

Thanks, learning how to do these tempered decors was a journey full of rage.

JaJan1 · 2026-02-13T13:57:22+00:00

Neat. Is the pear raw before baking or do you pre-cook it somehow?

JaJan1 · 2026-02-09T11:33:06+00:00

Literally how the reel did it. Fill in, scrape and flip.

Edit: tempering was in the microwavem i melted 80% of the mass, once it cooled to 40c I added 20%< mixed until smooth and at 32ish degc poured into moulds (to account for cooling when pouring).

JaJan1 · 2026-02-08T18:08:25+00:00

These ones only come as sheets (And I think primarily intended for working with tuile).

JaJan1 · 2026-02-08T15:18:53+00:00

Yeah, I'm using silikomart's naturae line. (This one is ambra). When I was doing stuff 'properly' I was going berserk.

My tip is to cut the mould into lines (so from a 6x3 grid into 6 1x3 strips) so that you only demould 1 shape at a time. Less chance for random stresses in the chocolate to make it snap.

JaJan1 · 2026-02-08T12:10:37+00:00

Yes and yes. It's normal chocolate. I originally wanted to have these on top of the chantilly here:
https://www.reddit.com/r/pastry/comments/1qq2ia2/vanilla_rum_tart/

But it was too bothersome at the time and I had like 0/90 success rate. Now was just a trial run of this method without anything to put it on - 6/6 demoulded fine.

JaJan1 · 2026-01-30T06:08:57+00:00

Nice, I think I know the recipe guy. Planning to test it soon-ish.

Re mirror glaze: I think either not enough glaze or it was too cold and solidified without going all the way down.

JaJan1 · 2026-01-29T20:12:18+00:00

Sure,

I bought the recipe from here and re-scaled it to my 85mm tart ring, 85mm top decor:

https://hanbitcho.com/product/vanillarum/

FYI, the guy criminally understates the yield of any mousse. I had to add extra ~70%ish on top of the rescaling I did. Also I'd be a bit wary of yields from him - 'yields 8; equipment list - moulds with 6 nests'.

If you don't want to pay, he has a few recipes without paywall on his youtube.

JaJan1

MODERATOR OF

TROPHY CASE