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Lemon Souffle Tartlet- Storage

dawnsona | Sep 4, 201709:26 PM

I've just made 24 lemon souffle tartlets (similar to this recipe: http://www.epicurious.com/recipes/foo...) that I'll be taking into work tomorrow.

(They have fallen, of course, but the texture is still amazing!)

How do i store these overnight? On the counter- covered/uncovered? In the fridge?

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