Reviewed: Nov. 9, 2009

I loved this recipe. It was easy to make. The crust was very good. I added a little vanilla like a couple people suggested. I love lemon so I didn't reduce the lemon or lemon zest and it was a strong lemon flavor so if you don't like a strong lemon flavor I would suggest adding less zest, or watering down the lemon juice maybe? Thank you to EILISH40 for mentioning how to make a substitute for castor sugar :) and thank you ausiemaria for the tasty refreshing recipe

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ak_ladybug

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Reviewed: Sep. 27, 2009

Filling was great. The crust was too sweet for me, next time I'd use a simple butter (no sugar) crust.

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saraht1

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Reviewed: Aug. 23, 2009

delish. Don't substitute grapefruit for the lemon though; it doesn't work. The lemon one turned out great though, and the crust was fantastic.

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K.Eisner

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Reviewed: May 18, 2009

makes 3 dozen mini tarts. Tart and wonderful!

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Singingjule

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Reviewed: Aug. 21, 2008

Very good. Nice and lemony. But personal preferance, if I want a lemon dessert I think I'd rather make lemon squares.

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Aug. 5, 2008

This recipe is great! Since the dough was enough for 2 crusts, I decided to make 2 tarts, altering the recipe a bit. First of all, I didn't have & couldn't obtain a tart/flan tin so I used a 9" glass pie dish for 1 & a 9" springform for the other. The 1st tart I followed the recipe exact (minus the pan thing); The 2nd tart I reduced the lemon juice to 1/2 c. and the lemon zest to 1 tbls. The one in the pie dish w/exact recipe came out great, regardless of the cracking/bubbling of the crust. The 2nd came out even better! The springform pan made it look pro & the less lemon juice took the bite off (for my boyfriend's mom- she loved it!)Thanks for a great recipe! I'll be making it again!

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JackieCanCook

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

Thanks for an excellent recipe. Made similar many years ago when I lived in Britain. For those who do not know what castor sugar is (or it is not available where they shop) you can put regular granulated sugar in the blender for a few mins. and that will make it finer.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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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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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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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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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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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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Eve

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: May 13, 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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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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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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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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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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