 
print review with recipe
Posted at
12:35 PM
on
November 23 2011
by
mrschef
|
print review with recipe
Posted at
12:35 PM
on
November 23 2011
by
mrschef
|
print review with recipe
Posted at
12:35 PM
on
November 23 2011
by
nannymm
|
print review with recipe
RE: Lemon Curd
I'm making this next week and I'll let you know how it goes.
As for lemon curd, I found it with the jams/jellies in a little 10 oz jar. It's thicker than lemon filling, so that may have caused the soupy-ness of one tester's results. I also saw lime curd, which if this is successful, I may need to try with raspberries for another option.
Posted at
12:39 PM
on
June 22 2009
by
Claygirlsings
|
print review with recipe
lemon curd
Would you please tell me what lemon curd is and where this may be purchased? I am looking forward to trying this recipe. Thank you and keep up the good work. I am in Canada and wonder if it is reference under another name here...
Posted at
1:09 PM
on
June 16 2009
by
loislaine
|
print review with recipe
Perfect
I followed the recipe except for adding a whole lemon zest,I also added about 3 tbsp of fat free whipped cream cheese. It was not blueberry season so I used cut up strawberries and they were wonderful, my guests actually called it "decadent". No kidding-
Posted at
9:37 AM
on
September 12 2008
by
|
print review with recipe
Tart Retest
Although we test our recipes many times, a consumer's concern about the texture of the filling in this tart prompted us to return to the kitchen for another test. Testing results were successful using various brands of fat-free sour cream and lemon curd, and fresh (not frozen) blueberries. The filling is soft,like a pastry cream or pudding but the tart cuts nicely. We appreciate the comments and hope this information is helpful.
Posted at
11:31 AM
on
August 27 2008
by
eatbetteramerica food editor
|
print review with recipe
too soupy
I believe there is a mistake in this recipe - I made it as the recipe calls for with fat-free sour cream to replace the cream cheese and the lemon filling was like soup! Why not use fat-free cream cheese which would give the lemon filling some body and allow it to firm up when refrigerated? I made it for my husband's birthday as he loves lemon and we both agreed the rest was going to be thrown out. Either no one tried the substitutions before publishing the recipe or one should know beforehand that they will need spoons to eat it. I'd suggest finding another recipe rather than wasting time and money on this one. Sorry to be so blunt but I was extremely disappointed.
Posted at
2:53 PM
on
July 21 2008
by
|
