A Recipe for Yuzu lemon curd | Debic

Ingredients

• 2 yuzu oranges
• 5 lemons
• 100 g lemon juice
• 150 g sugar
• 310 g egg
• 140 g sugar
• 127 g Debic crème butter
• 125 g egg whites
• 250 g sugar
• 1 g Tahitian vanilla seeds
• 250 g Debic Croissant Butter
• 90 g cake flour
• 60 g Debic Cake Butter
• 90 g bread flour
• 120 g cake flour
• 9 g salt
• 90 g water
• 15 g vinegar
• 180 g Debic Stand & Overrun
• 120 g sugar
• 120 g glucose 44
• 2 g gelatin leaves
• 140 g white chocolate
• 12 g Debic Créme Butter