Just chiming in as another satisfied tester of Rose’s new curd technique.
I put the butter and sugar in the bowl of my stand mixer and beat it til fluffy, then added the eggs and lemon juice.
It looked sorta strange, but once I put it in the cooking pan and warmed it up, it almost immediately lost that quality and became a lovely, uniform mixture.
I strained it, just to prove to myself that I didn’t really need that step, and sure enough, there was no residue in the strainer.
Definitely a keeper!! Thanks for sharing this idea!!!