Comments on: caustic confit http://smittenkitchen.com/2007/02/caustic-confit/ Tue, 22 May 2012 14:10:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: JGinNJ http://smittenkitchen.com/2007/02/caustic-confit/#comment-1335587 JGinNJ Thu, 22 Dec 2011 12:46:50 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-1335587 I love tart things, and loved the lemon filling. It appears that your "failure" is not a function of the act but of the audience. I presume when you make rhubarb pie your audience likes the common rhubarb flavored sugar pie versions. I love tart things, and loved the lemon filling. It appears that your “failure” is not a function of the act but of the audience. I presume when you make rhubarb pie your audience likes the common rhubarb flavored sugar pie versions.

]]> By: Even in Australia http://smittenkitchen.com/2007/02/caustic-confit/#comment-678212 Even in Australia Tue, 24 May 2011 16:40:42 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-678212 Oooh, so glad I found this because you made me feel better. I attempted the same recipe, which was, if I remember correctly, a decent amount of work, and also ended up with something inedible. Oooh, so glad I found this because you made me feel better. I attempted the same recipe, which was, if I remember correctly, a decent amount of work, and also ended up with something inedible.

]]> By: Lisa H. http://smittenkitchen.com/2007/02/caustic-confit/#comment-421240 Lisa H. Sun, 05 Sep 2010 20:23:14 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-421240 P.S. Your pictures are fab! P.S. Your pictures are fab!

]]> By: Lisa H. http://smittenkitchen.com/2007/02/caustic-confit/#comment-421239 Lisa H. Sun, 05 Sep 2010 20:21:07 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-421239 I saved this recipe when it first appeared in the NYT and was just about to try it for my friend's birthday dinner. Found your site by googling for a picture of the tart - thank you for saving me time and money!! The concept sounded delicious but now I will instead try the lemon-pistachio tart recipe you link to. Thank you again! I saved this recipe when it first appeared in the NYT and was just about to try it for my friend’s birthday dinner. Found your site by googling for a picture of the tart – thank you for saving me time and money!! The concept sounded delicious but now I will instead try the lemon-pistachio tart recipe you link to. Thank you again!

]]> By: Christina http://smittenkitchen.com/2007/02/caustic-confit/#comment-352524 Christina Sun, 28 Feb 2010 03:20:06 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-352524 It occurs to me that your slab pie recipe would benefit from the lemon filling you suggest you wanted to try here. Also: whack, ha! It occurs to me that your slab pie recipe would benefit from the lemon filling you suggest you wanted to try here.

Also: whack, ha!

]]> By: Yuka6 http://smittenkitchen.com/2007/02/caustic-confit/#comment-267017 Yuka6 Sat, 11 Apr 2009 10:29:03 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-267017 And it looked sooo beautiful :[ And it looked sooo beautiful :[

]]> By: Catherine http://smittenkitchen.com/2007/02/caustic-confit/#comment-14820 Catherine Wed, 07 Mar 2007 00:06:29 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-14820 With Lent fast approaching and the elimination of dairy products from my diet I was happy to see this recipe. But my husband is diabetic so I substituted Splenda for the sugar and left it off the top. A small piece with a strong cup of espresso was amazing! But then again any treat is good at this time of the year. With Lent fast approaching and the elimination of dairy products from my diet I was happy to see this recipe. But my husband is diabetic so I substituted Splenda for the sugar and left it off the top.
A small piece with a strong cup of espresso was amazing! But then again any treat is good at this time of the year.

]]> By: Elise http://smittenkitchen.com/2007/02/caustic-confit/#comment-10402 Elise Tue, 20 Feb 2007 21:40:04 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-10402 Hi Deb, You have done the world a favor by posting this. We made the recipe the day after it came out, with Meyer lemons from our tree. It really was almost inedible. Way too tart! What were they thinking? Perhaps there was a typo and there should have been another cup of sugar in the filling? We are going to try to make at least a half recipe of the filling again, but with fewer lemon rinds and more sugar, to see if we can salvage the recipe. Didn't have the same problem that you did with the crust. Hi Deb,
You have done the world a favor by posting this. We made the recipe the day after it came out, with Meyer lemons from our tree. It really was almost inedible. Way too tart! What were they thinking? Perhaps there was a typo and there should have been another cup of sugar in the filling?
We are going to try to make at least a half recipe of the filling again, but with fewer lemon rinds and more sugar, to see if we can salvage the recipe. Didn’t have the same problem that you did with the crust.

]]> By: Sara http://smittenkitchen.com/2007/02/caustic-confit/#comment-9897 Sara Mon, 19 Feb 2007 07:13:54 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-9897 Hi there! I'm sorry this didn't turn out for you, but I did want to note for any readers out there that I had a lot of success with this recipe. I made it with all meyer lemons for a dinner party, and we all found it to be delicious! I don't think it works well with regular lemons, but with meyers it's amazing. Definitely on the intense end of the lemon scale, but also very yummy. The shortbread was lovely too--sometimes I think things like how humid it is can have an effect? But we didn't have trouble with crumbling in any case, and I would make the crust again and bake it up into cookies...yum! Hi there! I’m sorry this didn’t turn out for you, but I did want to note for any readers out there that I had a lot of success with this recipe. I made it with all meyer lemons for a dinner party, and we all found it to be delicious! I don’t think it works well with regular lemons, but with meyers it’s amazing. Definitely on the intense end of the lemon scale, but also very yummy. The shortbread was lovely too–sometimes I think things like how humid it is can have an effect? But we didn’t have trouble with crumbling in any case, and I would make the crust again and bake it up into cookies…yum!

]]> By: Michael http://smittenkitchen.com/2007/02/caustic-confit/#comment-7399 Michael Sun, 11 Feb 2007 19:34:20 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-7399 I made this tart and after I stuck it in the oven, I did a search for the recipe. After I made the confit, I thought it seemed so odd that I checked to see if there was any more information about the recipe. It really seemed like a step had been left out. I so wish I'd done research sooner. I used 1/2 meyer lemons, and it was still extremely intense. Cut with some good ice cream, it is edible in very small portions. But it is not worth the time that goes into it by any means. I did like the shortbread though. I had a few remnants from the dough that I shaped into some little wafers that turned out quite yummy. I made this tart and after I stuck it in the oven, I did a search for the recipe. After I made the confit, I thought it seemed so odd that I checked to see if there was any more information about the recipe. It really seemed like a step had been left out. I so wish I’d done research sooner. I used 1/2 meyer lemons, and it was still extremely intense. Cut with some good ice cream, it is edible in very small portions. But it is not worth the time that goes into it by any means. I did like the shortbread though. I had a few remnants from the dough that I shaped into some little wafers that turned out quite yummy.

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