Definitely more tart tasting but I use Meyer lemons so it balances out.
If you don’t want to be concerned about using the egg whites up, whole eggs are the way to go. I find just the yolks to be more fragrant as well and I don’t have a problem with using the whites.
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I think she used only yolks or a mix of yolks & whole eggs until a few years ago, but has dispensed with that. She makes multiple batches to give away over the holidays, each batch is 6-8 jars and 7 eggs.
No reason why you couldn’t add some butter, in that case, I’d go the Pierre Hermé way and add the butter when the curd has cooled to 140* and use immersion blender at that point.
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I remember watching Martha on a PBS show making a curd with cornstarch, I think. Will see if I can find it.
Right now that’s an expensive gift!
I previously used Jumbo eggs frequently, but you can’t even find Jumbos now.
I think I might have saved one or two with cornstarch with the thought that a slightly firmer set would be nice for unbaked fruit tarts.
Eggs were normally priced in Boston – I brought back a dozen because I was afraid they wouldn’t be in stock in nyc, never mind at what price, and indeed the shelves were bare!
Remind me where you are?
I haven’t had a problem sourcing large eggs at a reasonable cost but haven’t seen anything but large. As the crow flies, I’m about 17 miles west of NYC, in a town that’s not on the map 
Apparently I’ve made a tangerine curd with cornstarch from my notes, it was from The Guardian.
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I found the Martha Bakes recipe with some difficulty, it was just 1/4 tsp cornstarch
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Here’s what I made from The Guardian, my screenshot is just of the recipe, not sure who to attribute it to… but any citrus would work. I added citric acid to up the tartness of the tangerine juice (TJ)
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I have that Chez Panisse book, I’ll take a look at the original recipe.
And the finished product with passionfruit curd. Next time more coconut and 5T curd in the pastry cream.
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If you have cornered the market on savoiardi cookies, the next version is a three berry one. Blues, blacks and raspberries were gently simmered in sugar/water, then squashed a bit with a potato masher. The ladyfingers were dipped in the resulting juices and the berries were ladled over using a slotted spoon. The pastry cream was left thick , as I anticipate that the berries will contribute a lot of moisture. Sprinkled with freeze dried raspberry confectionery sugar, there was enough of the berries left over to purée and strain for a sauce.
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wow!
I’m going to attempt a heart on top tomorrow with confectionery sugar, it will do double duty for Valentine Day😁
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Just in time for Friday!
Might be tomorrow🤣
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This turned out to be delicious with all the berries. It would make a wonderful dessert when strawberries are in season. A layer of sliced or halved strawberries on top of the custard in lieu of the sugar would be very pretty. This would easily scale up for a large format dessert.
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Looks gorgeous!
I recall when I tried my hand at madelines, that Dorie suggested in one of her recipes to use madeleine batter to bake layers for tiramisu. Have been meaning to try that but haven’t gotten around to it yet.
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Any spongy type cake would be good, a genoise for instance. But it sure is easy and saves some time to use the savoiardi! ( and besides I have a lot of them 
)
ETA I wish I had a deeper container, this one is 6x6x 2 1/4, it would be nice to get a little more pastry cream depth. I used the 2 cups of pastry cream and could not have fit anymore.
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