These days it happens more often than not: you find yourself hosting a dinner party where at least one guest has a dietary restriction. I've gotten used to this. I once fed a group of ten actors for a week: one vegan, two vegetarians, one allergic to nuts, one lactose intolerant and one with a wheat allergy, so I know I can usually roll with pretty much any cooking challenge.
But sometimes I goof, and when the goof is simply forgetting about an allergy and realizing I can make up something else on the spot, I get excited. This is how unexpected ideas come to be and how some of my best recipes are born.
Recently, I found myself tending a table for four, including a newly gluten-free friend. At the end of the meal, I set out four perfect little lemony desserts containing flour. Oops.