Comments on: fit the bill

By: Monika

Monika — Wed, 10 Feb 2010 05:26:11 +0000

looks amazing. that’s going to be my next project

By: molly

molly — Mon, 01 Feb 2010 17:47:08 +0000

Mmmmm.. lemon curd! I am new to the Midwest and its cold cold COLD ways, but have always (!) been of the belief that January demands dessert, and lemon curd, in particularly. Like nibbling on sunshine. Just lovely.

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Mon, 01 Feb 2010 11:55:24 +0000

Calvine & Julie: Thanks for reporting back! I’m so glad you gave this a try and liked it!

rena: You can always just pass the curd through a fine mesh strainer to remove any bits of cooked egg. Tempering is another good idea.

By: Lisa

Lisa — Tue, 26 Jan 2010 04:18:22 +0000

Looks like a delicious light dessert. I’ve never had Lemon Tart before. I’m not a fan of pies so I am pleased to see that the tart is thin. Will definitely try this recipe.

By: rena

rena — Mon, 25 Jan 2010 18:21:05 +0000

I am always nervous about making recipes like this – the eggs always seem to cook in the curd immediately and form little pieces of scrambled egg ruining the dessert! I tried tempering the eggs by spooning the hot liquid on top of them first, but it still didn’t work! (this was in a pudding recipe, curd might be different as I have never tried it)
Suggestions, please?

By: Julie

Julie — Mon, 25 Jan 2010 17:17:46 +0000

This tart is phenominal!!! I made it this weekend and I am in love! What a way to perk up a dull, dreary, Winter weekend! I will be making this again!

By: Calvine Dunnan

Calvine Dunnan — Sun, 24 Jan 2010 02:38:12 +0000

Hi Kristin! Just wanted to say that I made this tonight – I couldn’t believe how simple it was to pull together, and the flavor, fantastic! Thanks so much for a great post (and blog!)

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Sat, 23 Jan 2010 19:03:30 +0000

Half Assed Kitchen: Mind if I join you?

Jessica: Don’t be afraid! It’s actually pretty easy (if labor-intensive, with all the stirring). And I’m guessing the most common problem is texture, which you can solve by passing the curd through a fine mesh strainer.

dawn: Thank you!

kate: Oh, yes, the games! I forgot. And good TV, too. Hey, we’ll take whatever we can.

Dana: I need to check out the Tartine cookbook. I’ve seen recipes here and there, but would like to sit down with the whole book.

Dawn: I hope you do!

my spatula: Thanks!

Lisa: Thank you!

ingrid: I’m going to make a note of this above, so thanks for asking. I think it’s just fine to use your standard olive oil. Mine was neither French nor particularly fruity and I quite loved the final product.

Vanessa: Oh, you’re too kind. Thank you.

Barbara: Tis the season, I think, for lemon tarts. So sunshiney and bright in a month when we need as much of those things as possible.

tara: Yes! You put it perfectly.

Monica: Which isn’t such a bad thing!

Devon: That’s certainly a nice way to think about it …

By: Devon

Devon — Sat, 23 Jan 2010 03:47:57 +0000

Lemon tarts are my absolute favorite. I’m sorry to hear you are stuck in a world of cold, but at least you have the skills to import your own sunshine.

By: Monica H

Monica H — Sat, 23 Jan 2010 00:53:51 +0000

Gorgeous. Now I’m craving lemon.