Lemon curd cream

Recipe of Francesco Boccia
World Pastry Champion



  • 250 glemon juice
  • 340 gsugar
  • 55 gdextrose
  • 450 gwhole eggs
  • 450 gcold cubed butter 82%
  • 12 gGELECTA
  • 15 ggrated organic lemon zest
  • 60 gfresh cream 35% MG
  • 75 gcocoa butter
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Lemon curd cream
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