BRITTNEY BLACKSHEAR / CREPE A DIEM FRENCH STREET FOOD TRUCK
Lemon Verbena Curd :
4 Large Farm Egg Yolks
3 Large Farm Eggs
1 C Granulated Sugar
Zest of 2 Lemons
1 C Fresh Lemon Juice
½ C Dried Lemon Verbena, or 6-8 Fresh Verbena Leaves
10 TBSP Cold Unsalted Butter, Cubed
Salt
In large heavy bottom saucepan, whisk the egg yolks and whole eggs with the sugar, lemon juice, and verbena. Cook over moderate heat, whisking constantly until hot and thickened, approx. 10 min. Remove from heat, add zest, and whisk in butter, cube at a time till blended. Add pinch of salt. Stain the curd into a bowl. Stir to allow steam to escape. Cover with plastic on the curd and refrigerate until firm. 2-4 hrs. Yield: Approx. 2 ½ crepes.
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