This is my first post and I've been struggling with the interface a tad. I was trying to highlight TartTatine#!'s portion of his lemon curd recipe (where he says to cook in a saucepan stirring constantly) for about 15 minutes to no avail - Oh Well Anyway, just wanted to say I find it much easier to make it using a bain marie, especially if you are multi-tasking. It also pretty much guarantees a silky texture. I know the thread is dedicated to classic tarte au citron but many times I've bruleed it using different infused sugars like vanilla, ginger, lemon, or straight turbinado. Would only recomend bruleeing a tart that was baked for a bit because of the slightly firmer texture. Any other good finishing ideas?
