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?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...