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Reviewed: Aug. 6, 2006

This recipe was intriguing. I read the two reviews. I took the advice of the first one and omitted the lemon juice and used soy milk instead. I omitted the cinnamon and doubled the nutmeg. I cut the butter back to 1/4 cup. Then I really changed the recipe by adding 1 cup of raisins. They turned out the best butter tarts I have ever eaten. The success started from a good basic recipe.

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Reviewer:

Denise R.

	Cooking Level: Expert Living In: Vancouver, Washington, USA
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Reviewed: Feb. 25, 2004

This was ok, but nothing really special. It looks like a butter tart, but is tart and sweet at the same time. The taste of honey was overpowering, and the spices tasted strange with the lemon. Some liked it, but most didn't. Will probably not make again.

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Reviewer:

BAKERYBUFF

	Cooking Level: Expert
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Reviewed: Dec. 26, 2003

I really like the fact that these don't try to boil over in the oven. The tart lemon contrasts nicely with the honey and brown sugar. Only one complaint. Because the lemon stops these from tasting really sweet, I tend to eat too many. Yummy!!!

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Reviewer:

SEAMSTERRIFIC

	Cooking Level: Expert Home Town: Quesnel, British Columbia, Canada
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Lemon Honey Butter Tarts

Reviewer:

Denise R.

Reviewer:

BAKERYBUFF

Reviewer:

SEAMSTERRIFIC