I bought strawberries, so I had to make poundcake and lemon curd right?

[mariadnoca]

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.

• This discussion was modified 6 days, 10 hours ago by  mariadnoca.
• This discussion was modified 6 days, 10 hours ago by  mariadnoca.
• This discussion was modified 6 days, 10 hours ago by  mariadnoca.
• This discussion was modified 6 days, 6 hours ago by  mariadnoca.

[mariadnoca]

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.

[marilynfl]

Lovely, Maria.

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.

[marilynfl]

Here’s how I would compare the two recipes:

Fine Cooking Lemon Curd

1 C sugar

2 eggs

2 yolks

2/3 C lemon juice + zest

6 TBL BUTTER

Pierre Herme’s Lemon Creme

1 C sugar

4 eggs

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.

[mariadnoca]

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.