I have a question about the recipe "Tartine Bakery's Lemon Cream" from Genius Recipes. Is it necessary to use a blender, or can I use a stand mixer?
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I think a stand mixer would work, assuming the curd is still at about 140 degrees, but you may not incorporate as much air as you would with a blender (or immersion blender), so the cream might be slightly less airy.