Lemon-lime soufflé tart from The Last Course: The Desserts of Gramercy Tavern (page 79) by Claudia Fleming and Melissa Clark (co-author)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon verbena ice cream; Lemon confit; Lemon-ginger sauce; Lemon curd

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • reiandcoke on March 22, 2023

    I noticed the same thing as you, Jenny. I believe 10 Tbsp of sugar is correct. I found an online version of the recipe at food.com that used 10 Tbsp. Odd that this wasn't corrected in the recent re-print of the book (which I have) or the ebook (which I also have).

  • bwhip on February 24, 2020

    Outstanding tart, we really enjoyed this. Like a favorite lemon tart, but one that's fluffy and creamy at the same time. The crust was not very cooperative when rolling out and trying to get into the tart pan, so I wound up just pressing it all around the mold by hand, and it worked out just fine - and was delicious with nice, crispy texture. As the author suggested as an enhancement, I did add a nice layer of lemon curd under the souffle topping before baking. Luxurious! The addition of the lime juice really took the flavor to another level as well. Next time I'll bake it a few more minutes. The top was getting fairly brown so I took it out, but after cooling found that it could have used just a bit more time to fully set up. I'll definitely be making this one again.

  • Jenny on November 03, 2019

    The ingredients for the filling calls for 2 cups plus 2 tablespoons of sugar but the directions only give instructions for 10 tablespoons of the sugar (5 used in Step 5 and 5 used in Step 7) - seeking clarification.

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