RHC Canadian Lemon Crown
Posted: 09 May 2010 10:14 PM   [ Ignore ]
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This was a lovely dessert, very fluffy, light, and lemony-tart.  Althought the ingredients are different, the filling sort of reminds me of a semi-frozen key lime pie, only lemon.  This filling has a lot of lemon juice, which I enjoyed, but it strikes me that it could also be fabulous with ripe Meyer lemons. 

I finally figured out my ladyfinger issues, I had been overbeating the eggs and drying them out a bit.  This time, I beat them just until they ribboned (yolks) or reached stiff peaks (whites), and was careful not to beat after they reached those points.  The result was far more tender and moist than previous attempts, and they even formed a little of the pearl-effect crust.  I used some Neilsen-Massey Tahitian vanilla extract, and the flavor came through nicely. 

The filling and meringue were fairly simple and quick.  I did have a few small issues, I overbrowned the meringue a little, and the ladyfingers stuck to the springform sides, so parts of the crust came off when I unmolded it. Next time I may try lining the springform with parchment.

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Posted: 10 May 2010 05:52 AM   [ Ignore ]   [ # 1 ]
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A very, very attractive looking dessert, Julie!

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Posted: 10 May 2010 08:44 AM   [ Ignore ]   [ # 2 ]
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Thanks, Jeannette!

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Posted: 10 May 2010 01:04 PM   [ Ignore ]   [ # 3 ]
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Yes, Julie.  That looks great.  Thank you for sharing… I have been wanted to attempt this one and certainly appreciate your lessons learned also.

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Posted: 10 May 2010 04:05 PM   [ Ignore ]   [ # 4 ]
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This is so beautiful, you continue to amaze us with your lady finger skills!

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Posted: 10 May 2010 05:25 PM   [ Ignore ]   [ # 5 ]
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Gorgeous and incredibly yummy looking! Great job, you must be very proud!

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Posted: 10 May 2010 07:39 PM   [ Ignore ]   [ # 6 ]
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Your cake looks great…love how the meringue looks perfectly spread and browned!  I’ve got to work on my piping skills before I attempt the ladyfingers, but one of these days…

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Posted: 11 May 2010 01:31 PM   [ Ignore ]   [ # 7 ]
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WOW Julie!  It’s truly stunning!!  Love, love, love the perfection of your lady fingers.

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Posted: 11 May 2010 06:56 PM   [ Ignore ]   [ # 8 ]
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Great job Julie! It looks so perfect.

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Posted: 11 May 2010 09:28 PM   [ Ignore ]   [ # 9 ]
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Thanks, everyone!  I’m loving the fact that this is keeping well in the freezer and I can take a little out here and there to enjoy.  No worries about it becoming dry, and it only takes half an hour to come to eating temp (for a slice).

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Posted: 26 May 2010 03:55 PM   [ Ignore ]   [ # 10 ]
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Gorgeous looking cake Julie. It looks perfect, I love the browned meringue on top.

I appreciate the tips on ladyfingers, will keep them in mind for when I make it. Also thanks for the tasting notes.

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