This would have gained 5 stars had the meringue not been so "gaggy" sweet. I will cut the sugar amount to 1/2 to 3/4 cup the next time I make it. I followed another reviewer and used 2 cups of heavy cream, 1/4 c. sugar and 1 tsp. vanilla as I wanted more cream for the topping. I also did add a heaping tablespoon of the cream to the lemon curd to help spread it. A very delicious dessert and one I will definitely make again.

Reviewed On: Jun. 28, 2009

This is an awesome rib rub. I adjusted the amount of salt to 3/4 T and the pepper to 1 T for personal taste. It marinated overnight then I added my favorite BBQ sauce, double wrapped ribs in foil and baked for 2 1/2 hours at 300 degrees. I then open up the foil packet and broiled them for a few minutes to caramelize the BBQ sauce. I have also thrown them on the grill to caramelize the BBQ sauce. I made this for company and everyone said they were amazing. One of our guests was from the south and said it rivaled the ribs down there. This will be my rib rub recipe to go to.

Reviewed On: Oct. 26, 2008

I made this exactly as the recipe stated. Did the whole hot water bath thing. The cheesecake cracked all over and completely fell apart when I took the ring off the springform pan. Don't know what happened. I am hesitant to try it again.

Reviewed On: Oct. 18, 2008