Comments on: Fanny, ta tarte au citron meringuée est sublime, s’exclama Aïda – Meilleure tarte au citron meringuée du monde entier

By: amused bouche

amused bouche — Thu, 12 Nov 2009 19:42:48 +0000

can i freeze the cream?

By: justine

justine — Sat, 15 Aug 2009 22:43:43 +0000

MER-VE-ILLEUSE!!!!
j ai dernièrement essayé qlq recettes de tarte au citron pr mon amoureux qui en est fou! malheureusement , le résultat n’était pas celui attendu par mon loulou!!!! ;)

j ai donc suivi cette recette et je n ai qu un mot à dire et à répéter :
une merveille!!!!!!

mon amoureux était sans voix et ma belle mère a enfin dit que je cuisinais bien! ;)

merci pour tout fanny!
tu devrais écrire un livre de recette, je l acheterai tt de suite!

merci! continue comme ça!
j ai juste une question: es tu française ou américaine??

take care <3

By: A Mad Tea Party « sugar sublime

A Mad Tea Party « sugar sublime — Mon, 06 Jul 2009 11:17:49 +0000

[...] Lemon Tartlettes (not pictured), with leftover Linzer cookies as the base, a dollop of Pierre’s lemon cream and a swirl of toasted meringue to cap it all. i wouldn’t recommend sticking this under the [...]

By: things to master before i die « sugar sublime

things to master before i die « sugar sublime — Sun, 31 Aug 2008 06:20:51 +0000

[...] i a sucker, or am i a sucker? in this blasted tropical climate, too. wanting to try this fabulous recipe for lemon meringue tart (the lemon cream is heavenly – lush and tangy, yet light and evanescent) [...]

By: When life gives you lemons « the way it crumbles

When life gives you lemons « the way it crumbles — Fri, 01 Aug 2008 13:09:34 +0000

[...] I decided to try a recipe adapted from Dorie Greenspan and Pierre Hermes (the macaron king) by Fanny at Foodbeam, but halved the recipe so that I’d only end up with one [...]

By: Stuart

Stuart — Fri, 09 May 2008 07:21:48 +0000

Hi Fanny,

I’m halfway through making this (have the cream and dough in the fridge). It’s going to be a winner, I just know it!

I couldn’t get my cream to 85degrees C though… I waited and waited and waited and it just sat around 70. It would have been at least 20 minutes (because you had said it would take a while) and I finally thought it just wasn’t going to get there. It’s firming up well though so I’m sure it will still work out.
Any ideas on why I couldn’t get it there? I thought maybe there wasn’t enough steam to bowl contact, but I think that’s unlikely, it was a decent size bowl.

By: Sarah

Sarah — Wed, 07 May 2008 20:32:08 +0000

Hi, where did you get your mini round pastry shell pan? Is that with removable bottom? Do you know where I can order it online? Thanks!

By: Yujai

Yujai — Fri, 11 Apr 2008 08:51:33 +0000

WOW! This look sooooo good! I have to try this recipe!

By: Jennywenny

Jennywenny — Mon, 26 Nov 2007 02:23:01 +0000

Thanks so much for this delicious recipe, it turned out a dream! Of course mine dont look quite as wonderful as yours!!

By: Marianna

Marianna — Thu, 25 Oct 2007 19:01:53 +0000

Wow, your blog is incredible! The photos and writing and design are stunning! And these tarts look mouthwatering!