I played around with the proportions of lemon juice and sugar to my liking (1/2 c lemon juice to 3/4 cup sugar) and i doubled the recipe. For my crust i did my regular shortbread type crust, which is very similar to this and i prebake in a deep 10 x 10 stoneware pan for about 10 minutes and pour on filling immediately. Bake till filling is set. Good basic recipe, it made it easy for me to achieve the perfect balance of sweet and tart. Thanks!

Reviewed On: May 16, 2009

I made these once before-(exact same recipe on the package of wheat bran) and they turned out good but dry-so i baked them this time with about a 1/4 cup of shredded sweetened coconut and i used melted crisco butter flavour shortening instead of oil.Also used more raisins because i like them. Turned out great. Taste divine fresh from the oven!

Reviewed On: Apr. 16, 2009

I made this today,using all ap flour and gave the starter/sponge about 7-8 hours, used a tad bit more water. It turned out pretty good, my friends, hubby and brothers polished off almost a whole loaf within 10 minutes of being out of the oven. I omited the baking stone/parchment step. after the first rise i transfered the dough to an oiled 10 x 10 pampered chef stone baking pan and let it rise again before baking. Next time i think i will give starter/sponge much more time for more of that tangy flavour. I've already got my second sponge started! Thanks for a great recipe!Can't wait to try it with stews and soups! update: turned out better second time around-gave starter 15 hours. Dough was stickier which attributed to more of that holey ciabatta texture. Also had a more developed tangy hint. Perfect for sandwiches!

Reviewed On: Apr. 14, 2009