temp of butter for tartine's lemon creme- cold or room temp?
Kristen is the Executive Editor of Food52
I've done it successfully with both! Probably best for it to not be icy cold -- that could cool the curd down too quickly and you could be left with small unincorporated bits of butter.
thanks sooo very much! perfect timing as well
I made it using cold, but not icy cold butter and it came out great. What a keeper! But, I used a one piece encapsulated double boiler because I couldn't find a ssl bowl that was shallow enough and it would not come up to 180 degrees.
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