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January 28, 2008


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Bravo! Im impressed that you attempted the free form.
I love he idea crustless pie you made .I would do that to cut back on the calories next time.


Lots to learn on this challenge, eh? But it was delicious. Good job, Simona :)


You did a wonderful job!


Beautiful! Good job!


Looking great... good job.
Love the design on top.



Brava, Simona! Le crostatine sono troppo carine!


I like your freestyle tarts. There is a more simple way to make the filling, using the same recipe even, and the results are more reliable.


Wonderful job on your challenge this month!!


Great job, Simona!


I love your rustic, old world crostatine. Great job!


Fabulous, delicious crostatine, Simona! I know because I got to eat one!

Big Boys Oven

the last one is so lovely and adorable!


Great job! Recently I've added myself to Daring Bakers. Looking to your work I'm scared on how much I've to learn


sorry to hear that your LMP was a bit evasive, but you managed to do a beautiful job!


It's good that you were able to laugh instead of cry when faced with problems!! They look great, and I love how you made it work!


I love the one in the little white dish, looks so beautiful! Nice job!


I like the look of the meringue! Yum. I made free form tarts too and was scared the lemon curd wouldn't stay but thankfully for me it did. Great idea for how to keep the curd inside by putting a meringue barrier up!


Crustless pies - great idea!


Adoro la combinazione limone-meringa...e soprattutto le differenti strutture di questo dolce: morbido, denso della crema, friabile della frolla e croccantino della meringa! Gnammi! ^_^
Brava anche perchè non ti sei "persa di spirito" dopo lo straripamento! ;)


beautiful pieee

baking history

I especially like the crostatina you baked in the white ramekin, and the way you shaped the meringue on top. Beautiful!

Lori Lynn

If I didn't read your entire post, judging from the last pretty photo, I would have thought you were an expert at this...


Thanks everybody for the kind words. I think a sense of humor is really important in any endeavors, including the ones in the kitchen. My philosophy is trying to recover from failure (the computer scientist in me wants that), but if that is not possible, archive the accident under "lessons learned" and keep on smiling. It is often the case that the situation is not half as bad as we make it to be. I am planning to make this dessert again, with a few adjustments and when I do I will post about it.


Looks like you had fun! Great pie!

Jen Yu

Wow, you are so diligent with this whole recipe! I am impressed :) I think your variations are great and I love the last one especially - it's so cute!


I love the crustless pie idea...though I loved the crust on this pie! Good job!


It sounds like an interesting experience - particularly for someone who's not enraptured by Lemon Meringue...Love the way your meringue looks! I've never made one... probably never will. I'll make the lemon curd, though...and just eat that!


I can remember making (trying to make?) meringue only once, and that was eons ago. This looks very good! I adore lemony desserts.


Thanks everybody. I like Italian crema better. You can add more lemon zest to give it zing. But then, certainly, it is a different dessert. For me the tricky thing about the meringue was that the line between not ready and burnt was easy to cross.

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briciole di italiano

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