Excellent! I really love the addition of the nuts! They add more health benefits and better flavor, too! These were delicious and very easy to adapt to gluten-free for my gluten intolerant children. I substituted 1/2 C. Millet flour and 1/2 C. Buckwheat flour for the regular flour in the crust. I also used 1/4 C. Xylitol instead of sugar (ran it in the coffee mill to get the fine texture) because Xylitol has a low glycemic. For the filling, I substituted 1/2 C. Xylitol and 1/2 C. Agave nectar for the cup of sugar (xyltiol sometimes has a kind of "menthol" effect, so I added the agave). Because of the extra liquid, I increased the flour to 4 Tbsp., again substituting Buckwheat flour for regular. It seemed to work great. I just turned up the heat to 375 after adding the filling. Next time I will double the amount of filling and increase the lemon peel/juice because I like a stronger lemon flavor.

Reviewed On: May 6, 2007