Comments on: It Seemed Like A Good Idea at the Time http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/ gaining weight, one pastry at a time Sat, 13 Mar 2010 23:51:26 +0000 http://wordpress.org/?v=2.9 hourly 1 By: Kimberly http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/comment-page-1/#comment-48821 Kimberly Mon, 12 May 2008 16:35:26 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/#comment-48821 I made these over the weekend and they're fabulous. I used hazelnuts because that's what I had on hand and made the tart shells and curd one day then assembled the following evening. That made it less time-consuming (or at least felt like it). I'm having a "pie party" at work today. We can't wait to devour them!! I made these over the weekend and they’re fabulous. I used hazelnuts because that’s what I had on hand and made the tart shells and curd one day then assembled the following evening. That made it less time-consuming (or at least felt like it). I’m having a “pie party” at work today. We can’t wait to devour them!!

]]> By: Karen http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/comment-page-1/#comment-7160 Karen Sat, 02 Jun 2007 00:42:12 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/#comment-7160 Hey! I love your photos of one of my ALL time favorite pies! I was in Fredericksburg, TX at Rebecca Rather's place "Rather Sweet" only a couple of weeks ago. I HAD to have this dessert and the cookbook. It is divine as were all the other things I had to eat at her place while I was there. We ate there twice in three days. I want you to know you did a beautiful job with the recipe and your photos are beautiful as well. Hey! I love your photos of one of my ALL time favorite pies! I was in Fredericksburg, TX at Rebecca Rather’s place “Rather Sweet” only a couple of weeks ago. I HAD to have this dessert and the cookbook. It is divine as were all the other things I had to eat at her place while I was there. We ate there twice in three days.

I want you to know you did a beautiful job with the recipe and your photos are beautiful as well.

]]> By: Charlie Mathers http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/comment-page-1/#comment-2462 Charlie Mathers Mon, 08 Jan 2007 01:08:01 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/#comment-2462 So I've made them twice now and they were, if possible, even better the second time than the first. I had to work hard to make the shells deep enough to hold the filling. I pressed them enough that they actually were above the edge of the tart pans. They held together, though, and all was well. One of my most successful efforts. I am going to have to buy stock in a sugar company to afford all that sugar. Thanks for sharing. So I’ve made them twice now and they were, if possible, even better the second time than the first. I had to work hard to make the shells deep enough to hold the filling. I pressed them enough that they actually were above the edge of the tart pans. They held together, though, and all was well. One of my most successful efforts. I am going to have to buy stock in a sugar company to afford all that sugar. Thanks for sharing.

]]> By: Tanna http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/comment-page-1/#comment-218 Tanna Fri, 18 Aug 2006 12:09:57 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/08/15/lemon-lime/#comment-218 Ok, so I see you mean you really heat the egg whites and sugar. Your recipe has a whole lot more sugar than mine, but hey, I think it might be worth an experiement. Ok, so I see you mean you really heat the egg whites and sugar. Your recipe has a whole lot more sugar than mine, but hey, I think it might be worth an experiement.

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