So yesterday I made a different recipe, a lemon tart. This time I used a new stainless steel whisk. I also used my silicone stirrer while the curd was cooking. The only other possible unknown metal that touched it was my thermopen, and I’m thinking that was stainless steel. There was no mettalic taste in it this time!
I still have to retest the lemon meringue pie with the cream of tarter.
