Lemons: brilliant yellow, sunny tartness.
You make an intense, yet lilting, beautiful emulsion (that’s another post) with the zest and juice of Cezanne-perfect citrus, and call it…Curd. This doesn’t work…
Dorie Greenspan learned to make it with Pierre Herme. This French version has a couple more steps, but makes a super smooth (even when icy cold) confection that’s totally spoon-worthy.
She calls it Lemon Cream. I guess Pierre calls it Crème au Citron.
All I know is that I am committed to having this in my fridge at all times. This would be fun to try with yuzu, boozed up with limoncello, blood oranges, and local kumquats (my balcony!).