Creating lemon curd and raspberry jam tart with the Beau Rivage. - WLOX.com - The News for South Mississippi

Creating lemon curd and raspberry jam tart with the Beau Rivage.

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Meyer Lemon Curd
Meyer Lemon Juice 6 oz.
Eggs 7 oz.
Sugar 9 oz.
Butter 11 oz.
 
Cook eggs, sugar and Lemon juice together in a bowl over simmering water in a pot.
Cook until thick consistency.
Remove curd from over the pot and chill to room temperature and blend in softened butter with blender.
 
Raspberry Jam
16 oz Fresh Raspberry
16 oz Sugar
1 Vanilla Bean Scraped
Zest of One Lemon and One Orange
 
On low heat cook raspberries, sugar, vanilla bean and zest together until juice from the berries start to become thick.
Cool before making Tart.
 
Brown Sugar Meringue
3 Egg Whites
½ sugar
¼ brown sugar
 
Whip the Egg Whites until soft peaks and add white sugar then add the brown sugar.
Whip for 3 to 4 minutes.
 
Information Source: Keisha Oliver
 
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