Lemon Curd Glaze

This bright yellow colour of lemon curd is beautiful on top of cakes or tarts. The syrup gives the glaze a shine and tastes incredible!

Ingredients

100 grams Lemon Curd, room temperature (¼ cup + 3 tbsp)
50 grams Simple Syrup with Pectin (2½ tbsp), slightly warm but not hot
SIMPLE SYRUP WITH PECTIN: 1 – 1 SYRUP
100 grams water
100 grams sugar
5 grams powdered pectin

FOR SIMPLE SYRUP WITH PECTIN: Bring water to a boil in saucepan.
Whisk sugar and pectin together in a small bowl.
Drizzle sugar / pectin into boiling water, whisking constantly.
Cook 2 minutes.
Let cool until just barely warm. Refrigerate the remainder after making the Lemon Curd Glaze to use for another purpose.
FOR LEMON CURD GLAZE: Stir together the curd and syrup gently, being careful not to incorporate too much air, which will cause bubbles in the glaze.
Set the bowl of glaze over hot water to keep it warm and prevent it from setting up while you are working with it.
TO GLAZE A CAKE OR TART: Place the glaze in the centre and spread gently to the edges, as smoothly as possible, using a small offset spatula. The cake or tart should be very cold or frozen and the glaze barely warm. TO GLAZE SMALL INDIVIDUAL TARTS: Use a spoonful of glaze and spread to the edges with the back of the spoon.