tag:blogger.com,1999:blog-8649881037538964608.post1668299052167576558..comments2023-05-13T01:21:12.374-07:00Comments on Gelatin Sheets: on perfect lemon tartsqueenofshebahttp://www.blogger.com/profile/00101818605961868908noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8649881037538964608.post-36026465173358007602010-05-15T12:39:50.070-07:002010-05-15T12:39:50.070-07:00First, the tuna: You absolutely must try Oregon/We...First, the tuna: You absolutely must try Oregon/West Coast albacore in your next sandwich. No water or oil, just its own natural juices. And low in mercury because it's caught young (10 lbs. or so) rather than the 30-40 lb. monsters the major brands use. And <a href="http://www.msc.org/" rel="nofollow">MSC</a> certified. Downside? It's expensive but, to me, worth it. (I'm writing a story about it, that's why I'm so over-informed.)<br /><br />And lemon tart? My favorite! And tart is the key word - enough to feel it in my back teeth! Thanks for a great post.Kathleen Bauerhttps://www.blogger.com/profile/07620435699701266954noreply@blogger.comtag:blogger.com,1999:blog-8649881037538964608.post-45632154597536411122010-04-24T20:51:33.859-07:002010-04-24T20:51:33.859-07:00The lemon pie recipe is actually from an NPR story...The lemon pie recipe is actually from an NPR story, here's the link: http://www.npr.org/templates/story/story.php?storyId=89943917queenofshebahttps://www.blogger.com/profile/00101818605961868908noreply@blogger.comtag:blogger.com,1999:blog-8649881037538964608.post-25581737920077079732010-04-23T17:21:28.290-07:002010-04-23T17:21:28.290-07:00My mouth is literally watering just reading your p...My mouth is literally watering just reading your post! That doesn't happen to me too often!<br /><br />I thank you for sharing this how to for lemon curd. Lemon tart is on the menu this weekend!pamhttp://gingerbreadsnowflakes.comnoreply@blogger.comtag:blogger.com,1999:blog-8649881037538964608.post-16364332851359537952010-04-20T23:14:29.373-07:002010-04-20T23:14:29.373-07:00Oooh, lemon zest. I have to try that. I was also...Oooh, lemon zest. I have to try that. I was also wondering if you still had that recipe for the pie that uses the whole lemons? I don't know what it is but the warmer weather just screams out for tart instead of sweet.Anonymoushttps://www.blogger.com/profile/13339331862627073041noreply@blogger.comtag:blogger.com,1999:blog-8649881037538964608.post-18619474908680146002010-04-20T20:15:36.669-07:002010-04-20T20:15:36.669-07:00It depends on how much care you take in mixing the...It depends on how much care you take in mixing the eggs with the hot lemon juice, and with the stirring... if your eggs are too cold or you mix them too quickly, you may end up with bits of cooked egg whites. Straining is key in that case, but otherwise, not important. If you want to go really rustic, do it over a double boiler to lessen the chances for egg bits, and and some lemon zest to the curd.queenofshebahttps://www.blogger.com/profile/00101818605961868908noreply@blogger.comtag:blogger.com,1999:blog-8649881037538964608.post-29646827446111708452010-04-20T14:06:17.227-07:002010-04-20T14:06:17.227-07:00How important is the straining? I tend to leave t...How important is the straining? I tend to leave things a little more "rustic" as long as we're not dealing with inedible pieces like seeds.Anonymoushttps://www.blogger.com/profile/13339331862627073041noreply@blogger.com