What You Need to Know
The technique involves heating the lemon juice and butter to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of lemon juice to butter.
This technique is unique in that it uses a combination of lemon juice and butter to create a rich and creamy lemon sauce, commonly used in Italian desserts such as lemon bars.
Steps
- 1.
Torta al Limone (Italy): Forms the velvety lemon cream filling
- 2.
Lemon Meringue Pie (United Kingdom): Creates the smooth citrus curd layer
- 3.
Sabayon au Citron (France): Provides the base for the airy lemon custard
The Science
Primary Reaction
emulsification