Ingredients: Sugar, concentrated lemon juice 22%, free-range eggs, extra virgin olive oil from Crest PDO 9.1%, starch, lemon essential oil, sweet orange essential oil, antioxidant: rosemary extract.Īllergy Advice: For allergens see ingredients listed in bold. Maison Bremond continues to produce in small batches to guarantee freshness, and ensure the foundation of quality and authenticity is still delivered in every product today. Then whisk in the olive oil and continue whisking until the mixture thickens to coat. Print Recipe Jump to Recipe This healthy lemon tart recipe comes together quickly thanks to an easy (and gluten-free) almond flour crust and lemon curd thickened with eggs and coconut oil. Whisk in the cornstarch, then the butter, a couple cubes at a time. Continue whisking while the mixture thickens very slightly, about 3 minutes. They work closely with farmers to revive forgotten traditional crops and local handicrafts, alongside supporting projects that seek to protect the Provençale environment. In the top of a double boiler, whisk together the blueberry mixture, lemon juice, egg, egg yolks, and 1/4 cup sugar. Founded in 1830, their passion has been passed down through father and son, expanding into a sustainable enterprise with a commitment to protecting the family land for future generations. Use in a classic Lemon meringue pie, or spread a layer underneath fragipane to add a citrus tang to an almond tart.įor over 188 years, Maison Bremond has sought to share the finest ingredients of Provence with the world. 24 mini savoury shortcrust pastry cases 80g goats curd (or soft goats cheese, crumbled) 2 tbs thinly sliced basil leaves 2 tbs lemon-flavoured olive oil 3. Use oven mitts to gingerly pull out the oven rack. Don’t worry if the honey hasn’t completely dissolved at this. Place in saucepan and bring to a medium heat. When the shortbread timer goes off, re-whisk the lemon mixture if it’s been sitting around awhile. Whisk together the honey and oil in a medium microwave-safe bowl, then whisk in the egg, lemon zest, juice and salt until smooth. For the curd: In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Combine all ingredients in a bowl and whisk until smooth. This lemon curd is a delicious topping for crepes, waffles or ice cream. Bake for 45 to 60 minutes, rotating halfway through, until puffed and golden-brown. Maison Bremond continue to make their lemon curd cream recipe in the traditional way in Provence - in small cauldrons to maintain the pure lemon flavour and ensure it is perfectly balanced. 1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes. The addition of olive oil from Crete updates this classic lemon curd to add intense richness that balances sour-sweet tanginess of lemon. Maison Bremond’s lemon curd cream is made with extra virgin olive oil for a sweet spread with the perfect balance of citrus acidity.
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