Bringing the curd discussion here for continuity @GretchenS @Nannybakes @CaitlinM
So I went to look at this, thinking you were talking about lemon curd (vs cranberry curd), and am now really fighting the urge to go down the rabbithole of lemon curd proportions, because his is SO different than my aunt’s, which I most recently made.
I used: 7 eggs, 1 lb sugar, 8oz butter, 12 oz juice.
Sam: 6 eggs, 200g / 7oz / 1 cup sugar, 113g / 4oz / 0.5 cup butter, 8fl oz / 240g / 1 cup juice
Almost the same number of eggs, half the sugar and butter, 2/3 of the juice. Hmmmm. More custard than curd? Sweetness /tartness clearly varies a lot by sugar to juice proportion.
Alice Medrich: 3 eggs, 0.5 cup sugar, 3 oz / 6 tbsp butter, 4 fl oz / 0.5 cup juice
Dorie Greenspan: 4 eggs, 1.25 cup / 250g sugar, 4 oz / 8 tbsp butter, 6 fl oz / 0.75 cup juice, 1 T corn syrup
Nancy Birtwhistle: 2 eggs, 1/3 cup / 75g sugar, 2oz /4 tbsp / 50g butter, juice of 1-2 lemons
