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Baking with Dorie: Lemon-Lemon Lemon Cream

While I have been known to exaggerate now and then, I've never gone overboard in my praise for this lemon cream (think curd); I just call it extraordinary and rest assured that I haven't gone overboard.

The recipe comes from Pierre Hermé, my pastry hero, and I think it's fascinating. It has all of the ingredients you find in a traditional lemon curd, but the way you make it changes the cream's texture—Pierre's lemon cream is tangier, lemonier and, I think, lighter on the tongue, than traditional lemon curd. The secret is in the way the butter is added. In a curd, all the ingredients, including the butter, go into a pot and you cook, cook, cook and stir, stir and stir and then, when the mixture cools, it's curd. With Pierre Herme's lemon cream, you cook and stir everything—except the butter—then, when the ingredients have thickened, you put them into a food processor or blender, let them cool a bit, then whir in the butter and keep whirring. Essentially, you make an emulsion. And, because the butter doesn't melt and re-firm, as it does with curd, the lemon cream is silky, luxurious and yes, extraordinary.

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at and on the Bon App├ętit website, where she is a special correspondent.

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