MemberApril 4, 2021 at 9:51 pm
Got strawberries at the farmers market this morning. Made 2 pound cakes (Ina’s recipe because it makes two, but added a T of sugar on top before putting in the oven) and lemon curd. I used my standard fine cooking recipe (modified for vitamix) because I didn’t want to mess with anything new when I was gifting, but I did try Pierre Hermé’s method where you buzz to 180F then cool to 140F before adding the butter<strong style=”font-family: inherit; font-size: inherit; -webkit-text-size-adjust: 100%;”>, then buzz some more, not sure I noticed any difference. However, I consider Meyer lemon curd liquid gold to begin with. Shared with neighbors.
MemberApril 4, 2021 at 9:56 pm
I copied/pasted Pierre’s name above. It was bolded when copied. I unbolded before posting, but the code is showing after posting (but not when I try to edit it out). FYI, I’m using my iPhone.
MemberApril 5, 2021 at 8:58 am
I just made curd in the Vitamix Friday too…so very very easy. Did you use the standard amount of curd butter or the obscenely delicious increased amount that Pierre calls for? I never do…I’ll usually add 1/2 more of whatever Rose Levy Beranbaum’s curd ratio is, but only once made Pierre’s exact recipe.
oh, i also bought strawberries but I’ve had cardboard tubes with more flavor.
- This reply was modified 5 days, 23 hours ago by marilynfl.
MemberApril 5, 2021 at 2:42 pm
Here’s how I would compare the two recipes:
Fine Cooking Lemon Curd
1 C sugar
2/3 C lemon juice + zest
6 TBL BUTTER
Pierre Herme’s Lemon Creme
1 C sugar
3/4 C lemon juice + zest
21 TBL BUTTER (not a typo!)
As I said, I made this exact recipe and it is very light in color, very delicate with a great mouth-feel. But it makes my arteries quiver to use that much butter, so I don’t. I do, however, increase the butter when using a standard recipe.
- This reply was modified 5 days, 18 hours ago by marilynfl.
MemberApril 5, 2021 at 6:00 pm
Oh my!!! No, only the standard amount. That’s Paula deen sized butter! I’m sure it’s good, but I don’t think I want to know how good it is as I already love the standard curd.
Easter is what I think of as barely or fake strawberry season.
You can’t taste test at the farmers mkt at the moment, but I did make them cut to show me they were red throughout. It too early still to get the better June bearing varieties, so curd is a great addition for these lower flavor ones. Sometimes I thin the curd with milk to make it pourable and drench the berries in it.
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