This is recipe from Fannie Farmer Cookbook! I like them, they are basic, traditional, but still good...nice and chewy!

Reviewed On: Nov. 17, 2008

I actually have this recipe from an old cookbook. The only difference is that in that cookbook, they also add 1/2 cup of orange juice (and 1/2 tsp. of EACH orange and lemon zest, instead of just the 1 tsp. lemon zest). It is called citrus chiffon pie and has been my husband' favorite for 20 years. I use a regular pie crust as I find the the graham is too heavy (in texture and taste) for this sort of fluffy pie... and yes I have used the premade kind of crust when I am lazy...which is more often than not! I also cut the 1/2 sugar to 1/3 when you whip the whites to keep it sort of tart (the addition of orange isn't as sour). The orange + the lemon give it a very good flavor. Way better than lemon meringue with that pesky, squeaky meringue on top. I almost always use fresh lemon and orange juice, but have used the bottled kind and it is still good (just skip zest). I try to stick with organic if using zest, though.

Reviewed On: Apr. 17, 2006

I once saw a mini muffin pan which included a wooden tool (like a pestle) to make these kind of tarts. Since I didn't have the tool, I used an empty 35mm film container to press a small ball of dough into the muffin cup. As you push, it forces the dough up the sides of the cup and you just have to finish it a little in the sides with your fingers. It is so much more simple this way. If your cups flare more, experiment with other small bottles/containers...(cover the item with plastic wrap, in case the item isn't food-safe). Pressing all those cups with your fingers is WAY too tedious for me! I hope this helps because these cookies are too good to skip due to all the work.

Reviewed On: Dec. 27, 2005