I have a question about the recipe "Rhubarb Curd Shortbread" from Rivka.
I am a little confused about the order of things - the recipie calls for partially making the curd, then the shortbread, and then finishing up the curd. Specifically I am a little confused about the reference to "tempering" the egg yolks - the puree will be cool if I literally follow the recipe and so the yolks will not need tempering - or am I misunderstanding the reference to tempering?
Should I be making the curd while all is still warm?
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