mariadnoca
Moderator
It's so quick/easy to make curd all in the VM, so I was wondering if it's worth doing the extra work on the stove/etc to make the lemon cream instead?
Is there a big difference?
Is there a big difference?
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Marilyn et al, is it worth it to make the lemon cream vs. making curd all in the VM?
- Thread starter mariadnoca
- Start date
Maria, I made a full 16 oz container of the lemon cream and compared it for over two weeks
against my normal curd--which I have loved for years. There is just something gentle, yet still creamily tart about this--plus it didn't separate like my curd tends to do after a time (by that I mean there is a small residue of water at the bottom of the jar, separate from the curd.) I didn't use it all up for over 2 weeks and it was still perfect.
I wonder if you can make the recipe steps WITHOUT the butter in the VM, pour it out and wait for it to cool to 140 (KEY STEP), then add it back in and emulsify the butter? By the way, I only used 2 sticks of butter, not 3--if I'm recalling correctly.
I haven't had lemons, organic eggs and butter all at the same time and in sufficient quantity to try this out.
against my normal curd--which I have loved for years. There is just something gentle, yet still creamily tart about this--plus it didn't separate like my curd tends to do after a time (by that I mean there is a small residue of water at the bottom of the jar, separate from the curd.) I didn't use it all up for over 2 weeks and it was still perfect.
I wonder if you can make the recipe steps WITHOUT the butter in the VM, pour it out and wait for it to cool to 140 (KEY STEP), then add it back in and emulsify the butter? By the way, I only used 2 sticks of butter, not 3--if I'm recalling correctly.
I haven't had lemons, organic eggs and butter all at the same time and in sufficient quantity to try this out.
mariadnoca
Moderator
Think I'll try it all in the VM and see what happens...if I can get up to 180 F
I can't recall how hot the VM can get things though - 180 F I hope. Then I can pour out to cool, then put back to finish.
I can't recall how hot the VM can get things though - 180 F I hope. Then I can pour out to cool, then put back to finish.