Reviewed: Sep. 4, 2011

I was very disappointed with this recipe. It turned out far too sweet with not enough lemon flavor. I followed the recipe to the letter only I tempered my eggs with the hot lemon mixture before adding it to the hot pot. Since this step is missing from the instructions I would be surprised if others didn't end up with scrambled eggs.

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1 user found this review helpful

Reviewer:

Jlamour

Reviewed: Mar. 8, 2011

this was a great recipe however I must not have let it cook long enough because it didn't set as firm as I was thinking it would... over all this has wonderful flavor and its a great find! I will make this again.. I will only cook for a couple mins longer!

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2 users found this review helpful

Reviewer:

shelleynoel23

Cooking Level: Expert

Reviewed: Feb. 21, 2011

Filling was amazing. Served for a luncheon to rave reviews. My only change for next time: I tried using frozen pastry filo and didn't love the taste. Think I'll try homemade instead or actual piecrust.

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6 users found this review helpful

Reviewer:

Ahania

Cooking Level: Intermediate

Living In: Shavertown, Pennsylvania, USA

Reviewed: Dec. 29, 2007

Beautiful dessert! I piped the meringue onto the top so that it would look nice and completely cover the lemon butter filling without pushing any out to the sides (which happens if you try to spoon it on). I did get about twice as much meringue & filling as I needed though - I'd say this makes closer to 24 tartlets. This is a wonderfully fresh recipe that looks so pretty when it's done - I made sure to leave them in long enough for the meringue to go totally caramel coloured and somwhat crispy... so nice! Be careful not to burn the lemon mixture when it's heating - it's easy for the sugar to sink to the bottom and burn without you noticing, since the top won't even be bubbling.

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13 users found this review helpful

Reviewer:

Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 27, 2005

I don't know what I did wrong on this, but it is not good. My merigue will not stick to the filling and the filling is way too gooey....very unpleased. I consider myself a good baker, too......I don't know! Sorry.

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4 users found this review helpful

Reviewer:

KMCL1994

Reviewed: Nov. 21, 2004

This was very good. Everyone raved about how good this was. It was also easy to make

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9 users found this review helpful

Reviewer:

LISCHAJACKSON

Reviewed: Oct. 23, 2004

Instead of 3" tarts, I made Mini Tarts (mini muffin tins) and piped the meringue on top. The custard has the most wonderful flavor of sweet and tart, they make a beautiful presentation, and no one could resist this two bite wonder! Thanks for this one!

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17 users found this review helpful