495467 Mon Mar 03 17:20:03 -0800 2008 2 31 Home Cooking 0 3456666 I have been enjoying Medrich's new book, Pure Dessert, and have made a handful of the recipes. Yesterday I made the lemon tart, but the amount of filling was way too little for a tart (called only for 1/4 cup of juice, 1/4 cup sugar, 1 egg, 1 egg yolk and 2 T butter). I ended up tripling the recipe more or less to fill the tart. Am I missing something? The flavor was yummy. I reduced the sugar because I used meyer lemons. Mon Mar 03 17:20:04 -0800 2008 15001 jsaimd 1 3456857 Although I have Pure Dessert and have made several of the recipes, I haven't made the lemon tart. There's also no photo of it to give you an idea of the thickness of the filling. If you'd made the recipe by the book would the filling have covered the tart bottom thinly, or was there not enough to even cover the bottom? Also, did you use a 9 1/2" tart pan? I have to agree with you that what she lists for the filling doesn't seem to be enough for a tart....unless the egg is an ostrich egg. You could probably call the publisher to find out if it was a typo. Mon Mar 03 18:25:15 -0800 2008 3456666 10245 oakjoan 1 3456895 That does sound skimpy. Maybe it's supposed to be thin and delicate but intense. Serves 8 to 10? I don't think so. Look how much more filling she makes for the lemon bars on the next page that are baked an an 8" square. Mon Mar 03 18:34:19 -0800 2008 3456666 13150 babette feasts