09-26-2008, 12:31 PM
I made Mattye's yummilicous Lemon Tart. It was AWESOME, but it needed to chill ASAP, so I put it in the freezer, but forgot about it. When I took it out a couple of hours later is was BIIIIIIITTER. I added buckets of agave, but the after taste was still too much and no one would eat it. I had tasted it just before I put it in the freezer and it was great-so does anyone know why this would happen? Was it the coconuts? the lemons? the zest? I'm stumped.