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"The Last Course" Errata

jocelyng's picture

I made the Lemon-Lime Souffle Tart from this cookbook the other day.  Ran into a little problem in that the ingredients call for 2 cups of sugar and the recipe only tells you what to do with 10 tablespoons.  When I googled the recipe to see if it was printed online anywhere, this is what came up from Amazon's review:

In the recipe for the Lemon Lime Souffle Tart (Pp. 79-80) the ingredients for the filling call for 2 cups plus 2 tablespoons of sugar but the directions only give instructions for 10 tablespoons of the sugar (5 used in Step 5 and 5 used in Step 7). There is no accounting for when to use the remaining sugar which sits lonely in its bowl. If you follow the directions step by step sequentially, all you will have is wasted time, energy, and a mess to clean up along with a baked crust that yearns to be filled. Claudia Fleming, Melissa Clark and Random House should be ashamed that they couldn't bother proofreading this book, or at the least posting a notice with sale with a correction.

So, at least it isn't just me!  Anyway, I was desperate, so I called the restaurant.  She is only a consultant now, and no one there could help me.  They were supposed to follow up via e-mail, but they haven't.  I ended up making it with the 10 tablespoons, and it seemed fine.  Everyone enjoyed the recipe.

Has anyone else tried this?  If you did, how did you address this error?


MEANCHEF's picture

(post #63567, reply #1 of 6)

See how this compares to your version:

Lemon-Lime Souffle Tart #52714

recipe by MEAN CHEF

Recipe by Claudia Flemming

1 10inch tart
1 hour 35 minutes 45 mins prep

For the almond crust

tablespoons unsalted butter, room temperature

cup confectioners' sugar

large egg, lightly beaten

grated lemon, zest of

1 1/2
cups all-purpose flour, plus more for rolling

tablespoons almond flour

pinch salt

For the lemon-lime souffle filling

tablespoons sugar

large eggs, separated

tablespoons all-purpose flour

tablespoons freshly squeezed lemon juice

tablespoons freshly squeezed lime juice

confectioners' sugar, for dusting

For the lemon curd

large eggs

large egg yolks

cup sugar

cup freshly grated lemons, zest of (2 to 3 lemons)

cup freshly squeezed lemon juice (3 to 4 lemons)

pinch salt

tablespoons unsalted butter, softened,cut into pieces

  1. Lemon Curd (makes 2 cups, only use 1 1/2 cups).
  2. In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
  3. Whisk in the lemon zest, juice, and salt.
  4. Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
  5. Remove the bowl from the heat, and whisk in the butter.
  6. Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
  7. Whisk until cool.
  8. Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
  9. The curd will keep for up to 3 days in the refrigerator.
  10. Almond Crust.
  11. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
  12. Beat in the egg and zest.
  13. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
  14. Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
  15. Mix until dough is smooth.
  16. Scrape dough onto a piece of plastic wrap, and form it into a disk.
  17. Chill for at least 1 hour and up to 3 days.
  18. Make the tart.
  19. Preheat the oven to 325°.
  20. On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
  21. Fit the dough into a 10-inch tart pan with a removable bottom.
  22. Trim away any excess dough, and use a fork to prick the crust all over.
  23. Bake the tart crust until pale golden, 20 to 25 minutes.
  24. Transfer to a wire rack to cool.
  25. (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
  26. To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
  27. Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
  28. Continue whisking until mixture gets quite thick, about 8 minutes.
  29. Strain through a fine sieve into the bowl of an electric mixer, if necessary.
  30. Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
  31. In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
  32. Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
  33. Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
  34. Spread the lemon curd in an even layer into the bottom of the crust.
  35. Spoon the soufflé topping onto the lemon curd, mounding it attractively.
  36. Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
  37. Dust the top with confectioners' sugar, and serve warm.
jocelyng's picture

(post #63567, reply #2 of 6)

Curious to know where you got this.  It is àlmost exactly the same:  yours has what I assume is the correct amount of sugar; and mine has 1/2 cup plus 2 tablespoons almond flour.  Also, in the book, she suggests the lemon curd layer - it isn't included with the recipe itself.  I used Stonewall's lemon curd due to lack of time.

Thanks for confirming what I suspected.


Edited 6/24/2005 9:40 pm ET by jocelyng

MEANCHEF's picture

(post #63567, reply #3 of 6)

I stole it somewhere off the internet.

jocelyng's picture

(post #63567, reply #4 of 6)

I wish I had found that when I was searching the other night.  After seeing the review on Amazon, I did feel a little better, though, knowing that I wasn't the only one who was confused.


sarahendipity's picture

(post #63567, reply #5 of 6)

I remember seeing Claudia demoing this recipe on Martha Stewart a couple years ago. You could check Martha's website for the recipe too.

I'm afraid of meeting God. I'm afraid he'll sneeze and I won't know what to say.

I spilled my GORP on Mt. Baldy.

jocelyng's picture

(post #63567, reply #6 of 6)

Thanks for that.  I was able to find it there, and it had 10 tablespoons sugar and 1/2 cup plus 2 tablespoons almond flour.

I changed it in my file.