Comments on: The Recipe That Finishes (And Began) It All

By: food librarian

food librarian — Tue, 09 Mar 2010 23:28:35 +0000

Awesome. Can’t wait to try this! I got my lemons and they were so pretty! Will be posting soon – mary

By: Leah

Leah — Mon, 01 Mar 2010 19:49:20 +0000

Niki: Since Meyer lemons are a cross between a mandarin orange and a regular lemon (making them more sweet than tart), I would consider adding some sugar. I’ve seen other recipes that said a tablespoon or so of sugar is usually enough to make up for the difference in acidity when substituting traditional lemons for Meyers. You might even try adding some orange juice to offset the tartness.

By: Niki

Niki — Mon, 01 Mar 2010 18:11:07 +0000

oh, my – i love lemon anything, and this looks divine! lemon meringue has always been my fav, but i’ll have to give this a go and see how it compares. no meyer lemons – do you think traditional lemons would work? i know the flavor profile is different, but wasn’t sure about acidity, etc.

By: grace

grace — Mon, 01 Mar 2010 00:04:18 +0000

as i was scrolling through tastespotting, i glanced at your title and thought i saw mustard cream pie. wow. not that that wouldn’t be interesting, but this is so much better.

By: Sathya

Sathya — Sun, 28 Feb 2010 00:10:36 +0000

Oh, this looks absolutely sensational! I wish I could have a slice with my morning cuppa!

By: Cathy

Cathy — Fri, 26 Feb 2010 22:41:24 +0000

WOW!! It looks fantastic! This is going on my to-make list.

By: Jay B.

Jay B. — Wed, 24 Feb 2010 06:44:56 +0000

This looks delicious! I bet it was probably eaten within two to three days. I can taste it already. Great pictures and good job.