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While my Mum did all the cooking in our house, I would have to say that my Dad was the one who reallly taught me how to cook. Once a year, in preparation for Mother's Day, my Dad would start scanning Chinese cookbooks for dishes he could serve at his Mother's Day banquet. He would write himself lists of ingredients, itemizing by butcher, or greengrocer or Asian food market. He would start preparing days ahead, making dumplings and dim sum and what would become fried ice cream balls. His mise en place was exemplary. He was so well prepared that when the magic happened everything was in its place. He never set a foot wrong.

For a man who literally did not cook at any other time during the year he really did demonstrate some serious skill. It was his passion for detail and organization that really pushed me to more complex and higher order food preparation. I couldn't thank him more.

Has anyone made the Tartest Lemon Tart by Dorie? I made it yesterday and it looked great, but was more bitter than tart. It calls for the addition of 1 1/2 lemons in their entirety, minus the seeds of course. I did scrub the lemons well before adding.
Any suggestions?
Thanks,
Mary

I made this over the weekend with a few modifications:

1. I used the lightened pastry crust recipe from Sally Schneider's "A New Way to Cook".
2. I substituted half-n-half for the cream.
3. Fresh blueberries instead of raspberries.

It came out fantastic. Really tart, sweet, creamy, fruity...pretty much everything I wanted. There were some cracks (which I associate with having baked the tart about three minutes too long), but it's only aesthetic. It was positively yummy. Thank you, Dorie!

My grammie num nums (grandmother). God rest her soul.

Sorry to have been so out of touch for so long -- glad I came back in time for "berrier" :)

I think you could use frozen berries -- the kind that are individually frozen without syrup. I'd usually say defrost and drain them, then pat them dry, but as I wrote that I thought maybe it would be better to just pop them in frozen. I've never done that, but I think it could work.

What would definitely work is the raspberry jam suggestion.

My mom! And my dad taught me a few things too!! :)