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Bouchon's Lemon Tart Question

Nancy S. | Jan 23, 200507:51 AM

I have now made Bouchon's lemon tart twice, and each time I have the same problem: the lemon curd is not firm so that when I slice the tart, it puddles on the plate. It tastes wonderful -- I use Meyer lemons. The one step in the recipe that I do not follow is that I do not put the tart under the broiler to brown it. Otherwise, I follow the recipe exactly. Any suggestions?

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