Reviewed: Oct. 14, 2000

I made these for my bridesmaid's tea. They went over really well! I made the filling the night before and then baked the shells that morning. The recipe was really easy to follow but I found out to use a "mini muffin" tin for better results, since I didn't have the "proper" pan. The filling is excellent, although I didn't care for the taste of the shell too much.

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9 users found this review helpful

Reviewer:

CRISSIEBAKER

Reviewed: Feb. 2, 2002

this was a very tasty dessert and i thoroughly enjoyed it. THANKS!

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2 users found this review helpful

Reviewer:

GLORIA86

Reviewed: Aug. 12, 2002

Very yummy! I did not have a mini muffin tin, so we used a regular muffin tin. They were more like tarts. Curd was delicious. Will make again.

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14 users found this review helpful

Reviewer:

neiciebeans

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

Reviewed: Apr. 22, 2003

Very good recipe. A nice light dessert for spring. I topped each with a tsp. of Cool Whip and toasted almonds for a nicer presentation.

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3 users found this review helpful

Reviewer:

JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

Reviewed: Mar. 26, 2004

I might have not rolled the dough enough but I could barely get 2 dozen tarts when I used smaller cutters than specified in the directions. Next time I would double the tart dough recipe and absolutely use the 3-inch cutter as the tart shrinks quite a bit after baking. Other than that, these are awesome. Just enough lemon to sweetness flavour!!

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1 user found this review helpful

Reviewer:

Brooklyn

Reviewed: Jun. 5, 2004

This recipe was such a disappointment. I was craving something like this, but alas...it flopped. The curd never thickened...even after filling the tart shells and chilling it. Nice flavor, but sad turnout altogether.

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2 users found this review helpful

Reviewer:

bdh76

Reviewed: Dec. 23, 2004

These were easy to make, but time consuming. I made them in mini muffin tins, so they were a perfect accent on a cookie tray. I did not put the slivered almonds on top, but sprinkled powdered sugar, as I do on lemon bars. That was the perfect sweet tough to the tart lemon.

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11 users found this review helpful

Reviewer:

KADYKEL

Cooking Level: Intermediate

Reviewed: Nov. 28, 2005

These are GREAT! Good tart taste and not too hard. Thank you.

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7 users found this review helpful

Reviewer:

TRACYLCORY

Reviewed: Aug. 5, 2008

This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time, my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer, so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon!

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15 users found this review helpful

Reviewer:

HLKane

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 16, 2009

I gave this three stars because I followed the recipe exactly and the filling would not thicken up no matter what I tried. I was so desperate at one point that I added some corn starch with a little water and they still wouldnt get thick. As far as flavor, they are good but too runny for me.

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2 users found this review helpful