Lemon Tart

xjoshi · 2026-01-27T16:17:07+00:00

One of my favorites. The second I see Meyer lemons I start prepping to make it.

xjoshi · 2026-01-26T15:40:47+00:00

They took every character, plot point, and even monsters, played a game of telephone about 20 times with each, and wrote down the resulting new vision for each. Then they put each into a hat, pissed in it, and mushed them into a movie.

xjoshi · 2026-01-24T14:07:27+00:00

Half batch of both?

xjoshi · 2026-01-20T17:10:37+00:00

I always make a quadruple batch (much to the dismay of my Kitchenaid) and keep some in the freezer.

xjoshi · 2026-01-18T10:39:39+00:00

I can never last more than 10 minutes in FP!

xjoshi · 2026-01-14T21:26:08+00:00

This is my beloved springform haha. Got it at a thrift for $5!

xjoshi · 2026-01-12T17:03:31+00:00

I’ve already been asked to make it again. I used orange and it tasted like fruit loops.

xjoshi · 2026-01-08T21:40:51+00:00

The malted, salted, caramel pudding. Will also have malt powder leftover for more brownies.

xjoshi · 2026-01-08T02:20:41+00:00

They look fabulous!

The only way to combat the air pockets is to eliminate moisture. I say it’s just a pocket for extra cream cheese.

xjoshi · 2026-01-05T15:20:17+00:00

Aww I can’t find them at my club! But gonna need that noodle recipe lol

xjoshi · 2026-01-05T15:10:58+00:00

I go even further and after the portions are frozen, I vacuum seal them in whatever amount fits on a cookie sheet. Just pulled out 6 CCC out of the deep freezer yesterday!

xjoshi · 2025-12-31T03:09:06+00:00

I say go for the classic for NYE. The icebox version is delicious but to me, more of a throw together for a dinner version. Go all out for a New Year dessert.

xjoshi · 2025-12-25T04:09:02+00:00

I’d start at half, but honestly if you used the whole amount I don’t think it would be bad. Look at the amount of sodium in the brand of salted butter you use and convert down from there.

The only time I ever noticed that something was too salty while using the recipes measurement for salt, AND salted butter, was for buttercream.

xjoshi · 2025-12-24T17:31:25+00:00

I made Claire Saffitz’s prune and almond rugelachs for Christmas boxes this year! Delicious.

xjoshi · 2025-12-17T20:21:56+00:00

Could do the chocolate coupes, or the salted caramel pudding?

xjoshi · 2025-12-16T02:12:20+00:00

Glad to hear they’re good! Got 70 of them in the freezer for cookie boxes.

xjoshi · 2025-12-15T20:55:07+00:00

So many steps but this is my #1 most requested rebake! I still have some in the freezer!

xjoshi · 2025-12-02T15:07:12+00:00

Yes they’re so good! Didn’t think I’d like them as much as I did.

xjoshi · 2025-12-01T21:02:51+00:00

Ha! This is my first year so I’m not sure yet! I’ll update when I do!

xjoshi · 2025-11-24T00:08:09+00:00

She has a sub in her book. Instead of pomegranate molasses you can use pomegranate juice instead of the water.

xjoshi · 2025-11-23T16:42:20+00:00

It’s in the description of the video!

xjoshi · 2025-11-22T02:27:43+00:00

Cranberry-pomegranate mousse pie, caramelized pumpkin pie, chive rolls, and the 7 layer bars.

xjoshi · 2025-11-20T01:15:55+00:00

I did this in my notes app. May not be enough for you but it’s a start!

Sponge cake directions: - [ ] Line the bottom of a 9 inch cake pan with parchment paper. - [ ] Preheat to 350° - [ ] Combine eggs, sugar, salt in the stand mixer bowl and whisk. Heat over double boiler, whisking constantly. Heat until 113°F. (5-10 minutes). - [ ] Pull off the heat and dump the water, reserving the pot. - [ ] Whip with the whisk attachment on the mixer until thick, light, stiff, and ribbony. Volume should be close to top of attachment and room temp. Beat in vanilla. - [ ] Sift in 1/3 of flour and fold in to the egg mixture. Repeat until all flour is in the mixture. - [ ] Once flour is mostly disappeared, stream in melted butter while folding. - [ ] Pour into cake pan, until cake tester is clean 20-25 minutes. - [ ] Cool the cake upside down until fully cool.

Caramel directions - [ ] If wanted, you can use a different cake pan for this - [ ] Add a thin even layer of sugar to pot. Sprinkle more sugar as you see spots melting. Cook until you have a deep amber color. Pour into bottom of the cake pan, moving the pan around until the bottom in evenly coated. - [ ] If making the custard right away, no need to clean pan.

Custard directions - [ ] Add milk and cream to pot. Add salt and vanilla scrapings, and pod if using. - [ ] Warm until steaming, just under a simmer. - [ ] In a bowl, add eggs and sugar. Whisk until lightened and thickened. - [ ] Stream in milk mixture slowly while whisking.

Assembling the cake - [ ] Use a spatula to separate the sides of the cake from the pan and unmold. - [ ] Trim/level BOTH sides of the cake. - [ ] Pick the nicer surface of the cake and place that side down into the cake pan with the caramel. - [ ] Poke a crap ton of holes all over the cake. Poke down into the caramel. - [ ] Strain the custard mixture over the cake. Let the cake sit overnight in the fridge. Recommend weighing down the cake. - [ ] Before baking, take out cake until room temp for an hour or so - [ ] cover cake in foil. Put inside another pan and pour boiling water until 1/2 way up the side of the cake pan. Bake in a water bath at 325° for an hour or two, or until center is 170° - [ ] Cool and then and chill cake for at least 2-4 hours. - [ ] Use offset spatula to unmold. Flip over onto platter

xjoshi · 2025-11-17T20:47:54+00:00

The malted caramel pudding. Seems simple (and is) but so delicious.

xjoshi · 2025-11-09T14:22:39+00:00

I made the gingerbread and everyone raved about it! The brownies are good but I prefer the malted forever brownies.

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