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Think Big

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To save time but still have variety on your dessert buffet, make trays of desserts and cut them down to buffet size. Instead of making individual lemon tartlets, make a tray of lemon bars and cut them down to two-bite size. Chill the lemon bars first, and use a warm dry knife wiped clean after every cut. When necessary, use pretty candy cups to hold each petite slice.

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