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Reviewed: Jun. 29, 2008

I took the risk and made this for a dinner party of 10, everyone was bowled over by the fantastic taste and presentation. What a lovely way to end the evening! I too put vanilla extract in the pastry and adjusted the lemon mixture to my taste, tangy but sweet!

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Natalie


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Reviewed: May 19, 2008

There is only one bad thing about this Recipe you need to make sure you have guests over so you don't eat the whole tart yourself its purfect the pastry is just sweet enough to balance the lemon.

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Reviewer:

denis

	Cooking Level: Intermediate
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Reviewed: Feb. 19, 2008

This recipe is a smash hit with all our guests. It's light, delicious, and refreshing. I recommend going the extra mile to use fresh squeezed lemon juice as the flavor is somewhat dulled with bottled lemon juice. The crust is fantastic and it's a fabulously pretty presentation. One other note. The recipe says not to overmix the filling. If you do whip or whisk it too hard bubbles form, and these often will remain during baking and detract from the prettiness of the final product.

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Reviewer:

Brooke


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Reviewed: Nov. 28, 2007

I've made this a couple times now and I just love it! It is definitely a "TART" tart, so if you're not a real lemon lover, this one may not be for your. If you are though, be prepared to enjoy!

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LYNNIEMILANO

	Cooking Level: Intermediate Home Town: Kensington, Maryland, USA Living In: Milan, Lombardia, Italy
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Reviewed: Sep. 16, 2007

Pastry was great...will use it for all my pie crusts from now on. The tart itself had good flavor but wasn't 5* in my opinion...will keep looking for the perfect lemon tart recipe.

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Reviewer:

Lian W

	Living In: Hamilton, Waikato, New Zealand
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Reviewed: Sep. 2, 2007

I used this crust to make a fruit tart and it was sooooooo good..I'll definitely be using this crust for everything from now on. I made the extra crust into cookies and they were probably the best shortbread cookies I've ever tasted.

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RALWATTAR

	Cooking Level: Intermediate Living In: Dublin, Ohio, USA
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Reviewed: Jul. 18, 2007

This is amazing. I'm not an amazing cook but it came out great. I made it for my mom on mother's day and ever since she's been asking me to make some more. One thing I did though was I diluted the lemon juice with water and used less lemon zest. But other that, simply delish! The crust especially is amazing. I make it like all the time just by itself! :D

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Reviewer:

Soon2Bcook

	Cooking Level: Intermediate Home Town: Smithtown, New York, USA
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Reviewed: Jul. 6, 2007

Very tangy! I loved it though! I made this for my friend who loves lemon flavored everything, she said it was a little too tangy, which surprised me, coming from her. But all in all, if you're looking for a recipe with a lot of lemon flavor, this is the one, most definatly.

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Reviewer:

Eve

	Cooking Level: Intermediate Home Town: Brighton, Michigan, USA Living In: Troy, Michigan, USA
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Reviewed: Jun. 26, 2007

this is an incredible lemon tart. wonderfully tart, and not too sweet. i was too rushed to make the crust and used a pre-made one and it was still amazing. this will be my standard lemon tart recipe!!!

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Reviewer:

katekite

	Cooking Level: Expert
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Reviewed: Mar. 3, 2007

Great tart. Very easy recipe. I skipped the chill time and very carefully rolled out the soft dough. I also didn't add lemon zest. I don't understand why you would add lemon zest and then strain it out.

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Reviewer:

CHRISTINA88


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Reviewed: Sep. 4, 2006

Excellent! I wouldn't change a thing about this. I loved the crust

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Reviewer:

Rachel


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Reviewed: Aug. 19, 2006

Everyone raved about this tart and wanted second helpings. Didn't put as much lemon zest in but other wise followed the recipe. Will bake again

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Reviewer:

SIANP


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Reviewed: Apr. 2, 2006

I made the tart a while ago, and it was a bit too tangy for me, but it would be easy to reduce the lemon in it. I plan to make it again. The thing I really loved about this recipe, though, was the tart crust. I hate traditional pie crust, so I substitute this tart crust for pie crust in nearly all my recipes now. I also add a bit of vanilla to the tart dough. It's great with apples for an apple pie. One recipe of the tart crust easily does a single-crust pie and could probably be stretched to work in a double crust pie.

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Reviewer:

megan etter

	Cooking Level: Expert Home Town: Gentry, Arkansas, USA Living In: Siloam Springs, Arkansas, USA
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Reviewed: Apr. 16, 2004

I must say, the recipes for this pastry is probably the best I have ever used! It is really easy to work with, providing you use more water than what is suggested. It doesn't crack, and the result is quite a biscuity, even textured pastry. Perhaps in the future I might try adding a little vanilla sugar, or vanilla essence for an extra 'biscuity' taste. The actual filling has a really nice texture too, and overall, this is a yummy tart. When I make this next time, I might use a little less lemon rind and juice, because it was a little too lemony for me. But I guess that comes down to personal preference. This was a great recipe!

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Reviewer:

MEL_JADE


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Reviewed: Dec. 29, 2003

Very nice and tangy went down a treat with the family. Would make again.

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Reviewer:

ZAPOTETH


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