I was gifted with several Meyer lemons and wanted to see if there was a big difference between lemon "curd" and lemon "cream"...same basic ingredients, almost the same methodology. The only real difference between the two is the butter is left out of the lemon juice, egg, sugar cook stage. Once that cooked mixture reaches the right temperature, it is cooled down to 140 degrees before emulsifying the butter.
The texture is so silky. The lemon curd had a bit of frothiness to it, while the cream was silk itself.
The only thing I would do different next time (and there will be a next time) will be to pour the HOT lemon mixture into another bowl FIRST to help it cool down quicker. I poured it directly into my Vitamix bowl and then had to wait for 20 minutes or so--it was too compacted to allow the temperature to drop quicker. I did check by digital to ensure it was around 140 before adding the butter. I also didn't use quite as much butter as he did.
Texture is wonderful...and has lasted in my frig for weeks. I finally used it up last night making a tart for the library and the thing I screwed up there was to add a broiled Italian meringue and then cut out a slice (for me) before the base had reset. Lemon cream was sliding all over the place. Stupid freshman mistake. I could have even baked the meringue on a separate piece of parchment and laid it on top since the cookie crumb crust was baked/chilled and the filling was done and chilled.
Thanks!
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=59973
The texture is so silky. The lemon curd had a bit of frothiness to it, while the cream was silk itself.
The only thing I would do different next time (and there will be a next time) will be to pour the HOT lemon mixture into another bowl FIRST to help it cool down quicker. I poured it directly into my Vitamix bowl and then had to wait for 20 minutes or so--it was too compacted to allow the temperature to drop quicker. I did check by digital to ensure it was around 140 before adding the butter. I also didn't use quite as much butter as he did.
Texture is wonderful...and has lasted in my frig for weeks. I finally used it up last night making a tart for the library and the thing I screwed up there was to add a broiled Italian meringue and then cut out a slice (for me) before the base had reset. Lemon cream was sliding all over the place. Stupid freshman mistake. I could have even baked the meringue on a separate piece of parchment and laid it on top since the cookie crumb crust was baked/chilled and the filling was done and chilled.
Thanks!
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=59973