283448 Fri Feb 24 12:46:09 -0800 2006 5 31 Home Cooking 0 1513081 In Pierre Herme's Desserts (written with Dorie Greenspan) they go on and on about how precise his recipes are and how carefully they tested/wrote them down. They also go on and on about how his lemon tart is the best in Paris. The key recipe for lemon cream is used in about five desserts in the book, most notably the tart, which is one of 2 reasons I bought this book. However, they not only fail to say when to add the cream, they failed to specify an amount of cream. So-I was going to make this for tomorrow night - do any of you have this recipe in another publication, etc?? thanks. Fri Feb 24 12:46:09 -0800 2006 0 Betty 1 1513090 Isn't the lemon cream recipe in the front section with his basic components recipes? If I recall, it's just his version of lemon curd, no cream per se. Fri Feb 24 13:25:54 -0800 2006 1513081 0 babette feasts 2 1513145 Yeah, I'm thinking that too now, having found the same recipe elsewhere on the web. Our home ec teacher didn't get it either. I mean, they never say mixture, it isn't the "cream" process of butter & sugar in a mixer I'm used to. Thanks. I'll try it. Fri Feb 24 16:21:23 -0800 2006 1513090 0 Betty 2 1513146 Yeah, I'm thinking that too now, having found the same recipe elsewhere on the web. Our home ec teacher didn't get it either. I mean, they never say mixture, it isn't the "cream" process of butter & sugar in a mixer I'm used to. Thanks. I'll try it. Fri Feb 24 16:22:20 -0800 2006 1513090 0 Betty 1 1513289 I believe the "lemon cream" is actually a lemon curd, at least in American usage. Cream probably stands for "creme" i.e. sauce. Cream isn't generally added to lemon curd. Herme's _Simply Sensational Desserts_ has a lemon tart recipe that calls for the following: 3 lemons, zested and juice 3 large eggs 1/2 c plus 1 T sugar 3 T butter Prepare as for a custard. Sat Feb 25 19:48:55 -0800 2006 1513081 0 JudiAU 2 1513431 That looks like Payard's recipe. Mon Feb 27 12:19:07 -0800 2006 1513289 0 meta