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  • holidaybakerman
    21 AUG, 2012
    This recipe from Martha was very unusual in that it gave "the juice of 7 lemons" as an ingredient. Every lemon is different. I watched the video to try and come up with an amount and the best guess I had was 3/4 of cup. I used 3/4th of a cup and the tart turned out perfectly! One guest said...this is the best I have had anywhere! Thanks M!
    Reply
  • mydoppelganger
    11 MAR, 2012
    Great flavor in this lemon tart recipe, but the filling never thickened up for me sufficiently to cut into actual pie slices. Basically turned into soupy lemon curd pudding eaten with delicious crust bits. Don't know if the size of the lemons had something to do with this, but I had 4 very large lemons & 1 small lemon - perhaps too much juice? If I use this recipe again, I'd add a bit of cornstarch maybe.....
    Reply
  • mydoppelganger
    11 MAR, 2012
    Great flavor in this lemon tart recipe, but the filling never thickened up for me sufficiently to cut into actual pie slices. Basically turned into soupy lemon curd pudding eaten with delicious crust bits. Don't know if the size of the lemons had something to do with this, but I had 4 very large lemons & 1 small lemon - perhaps too much juice? If I use this recipe again, I'd add a bit of cornstarch maybe.....
    Reply

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