Tangy lemon meringue tart from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

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

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

  • Rutabaga on March 30, 2014

    The lemon curd was amazing, but I had some trouble with the crust. I think the cornmeal I used may have been too coarse, and I'm guessing I over mixed it, largely because I kept adding more water. It was a little on the tough side, but hopefully I can correct this when I make it again.

  • cadfael on March 06, 2014

    Best lemon curd ever Made for Faye's birthday-was perfect Second time the lemons were too tart and bitter and the cornmeal too coarse- still good but need to watch out for those Costco lemons-they are hit and miss. Also don't use the grittier grind of cornmeal

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