mariadnoca
Moderator
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, then buzz some more, not sure I noticed any difference. However, I consider Meyer lemon curd liquid gold to begin with. Shared with neighbors.