A question about a recipe: Tartine Bakery's Lemon Cream

Kristen is the Senior Editor of Food52

added over 1 year ago

The difference in tartness is mostly to do with proportions. Namely, there's a lot of butter in here (though it isn't heavy, like a buttercream frosting).

It's a time-saving technique because you spend less time standing by the stove waiting for the mixture to thicken than if you added the butter up front, and you also cool it rapidly by blending in cold butter. It's not a dramatic shortcut, but the recipe does come together very quickly. I hope this helps!

Here's the full blog post, in case you missed it: http://www.food52.com/blog...

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I had read the blog post. It was great, just didn't catch the nuance. Thanks for the clarification. Love these posts.

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