Comments on: Meyer Lemon Tarts

By: Mark Holley

Mark Holley — Mon, 12 Dec 2011 06:08:00 +0000

Would like to try this with a variation of kaffir lime and/or yuzu, Macadamia nut dough. Do you think this would make a good combination?

By: Mark Holley

Mark Holley — Mon, 12 Dec 2011 06:07:31 +0000

Would like to try this with a variation of kaffir lime and/or yuzu, Macadamia nut dough. What are your thoughts? Do you think this would make a good combination?

By: Mark Holley

Mark Holley — Mon, 12 Dec 2011 06:05:20 +0000

Looking forward to making this with a variation of kaffir lime and/or yuzu, Macadamia nut dough. What are your thoughts? Do you think this would make a good combination?

By: jessica raymond

jessica raymond — Mon, 05 Dec 2011 23:42:10 +0000

i love hazelnut flavor. the combination of lemon and hazelnut sounds delicious. i don’t think that i have ever had Meyer lemons. this seems like and elegant and tasty way to try them out. thank you, chef.

By: hai vonguyen

hai vonguyen — Sat, 26 Nov 2011 22:18:34 +0000

Meyer lemons are awsome, they grow so well in Texas. They also make great curd. Thanks for the recipe chef

By: tasos

tasos — Sun, 06 Mar 2011 12:00:38 +0000

hi chef. I have some questions about italian mernigue. 2 days ago i made lemon curd tart and i used italian meringue on top. I didnt burn it. 2 days after i had made the tart, meringue had totally fell. It was not shiny and stable as in the beginning. it was like froth. Is this normal? i used 3 egg whites and 120gr sugar with the syrup at 121 C. Thanks a lot!

By: Eddy Van Damme

Eddy Van Damme — Fri, 17 Sep 2010 20:37:52 +0000

Hi Marijke,
Thank you very much for your comments. I love nougat Montelimar as well and I will do an article on them. All the best, Eddy

By: Marijke Harteveld

Marijke Harteveld — Fri, 17 Sep 2010 20:04:29 +0000

Hello Mister Van Damme,
By accident I found your website and indeed it was a huge surprise. Really fantastic recipes!! Thank you so much, the pictures are also amazing. I copied several recipes (hope you don’t mind). Next week I will start preparing your Belgian chocolate truffles. I usually make the Dutch version: butter, cream, icing sugar and vanilla, also delicious, especially with our Dutch cream. I hope you will show us how to make a good, rather soft nougat. Until now I did not succeed.
Thanks again, wish you all the best from Holland,
Marijke

By: Janet

Janet — Tue, 12 Jan 2010 05:26:03 +0000

Oh heavens. I want to float in the lemon curd. Gorgeous pictures.

By: Diana Wallace

Diana Wallace — Thu, 31 Dec 2009 01:54:01 +0000

These will be great for New Years! This is one of my favorites!