I just made these this morning, they came out well however I think I did something wrong because they needed more bake time than 25 minutes. They were golden brown but still doughy so I cover then and put them back in the oven for a while. They taste great, I didn't make the icing though...maybe next time.

Reviewed On: Sep. 13, 2009

ok, so...I love lemon but meringue not so much. I did the recipe as instructed, no changes. I put them in small tartlets, I put the meringue on all except mine...EVERYONE loved it. The meringue didn't weep,i've done it before and it did...I don't know what the difference was,if someone figures it out please post :)it's a keeper!

Reviewed On: Mar. 12, 2009

i made this for dinner last night without the white flour kinda dense but good. next time i will try it with the white flour just to see the difference. my family thout it was great. I used rapid rise yeast, cut the rising time in half.

Reviewed On: Jan. 13, 2008