Reviewed: Nov. 19, 2009

Wow this was soo good! I never bake but this recipe was so quick and easy. The only addition I made was adding lemon zest and freshly squeezed lemon juice to the pudding to give it an extra lemony kick. The presentation is great too - my food never looks as good as it tastes but this definitley does. Great recipe for parties, I'll definitley be making this treat again!

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Dom's mommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

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Reviewed: Nov. 14, 2009

To get a more lemony taste, use lemon juice instead of milk in the pudding mix.

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Kris L.

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Reviewed: Nov. 14, 2009

I use the same recipe for the coconut tart, but have used a variety of different fillings. Chocolate "ganache" - 1 cup of semi-sweet chocolate chips and 1 TB of milk, melt in microwave (30-60 seconds more or less, stirring frequently) and then stir until smooth. I do this in a Pyrex glass measuring cup and then just pour the chocolate filling into the tart cups. I sprinkle a little coconut on top (which I sometimes color with food coloring- like red, white and blue for 4th of July or red and green for Christmas) OR put a raspberry on top OR a little crushed almonds on top for an Almond Joy flavor. Lemon curd - just dollop lemon curd in the tart shell and top with a raspberry and then sprinkle with powdered sugar. Chocolate Cheesecake - just dollop refrigerated ready-made cheesecake filling into the tart shell and top with chocolate ganache. Raspberry cheesecake - put a small dollop of raspberry jelly in the tart and top with ready-made cheesecake filling and top with a raspberry and /or a little chocolate ganache. Really, the combinations are endless. I personally don't think pudding and cool whip sound very appetizing for these delicious tart shells.

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mln221

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Reviewed: Nov. 12, 2009

These were really good and have a good presentation. I made chocolate pudding instead of lemon. If I make these again, however, I will find a filling other than pudding. It just didn't seem to have the right texture or flavor as a filling for these. I like the idea of a lemon curd or maybe a chocolate mousse

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Darcey55

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Mexico Beach, Florida, USA

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Reviewed: Nov. 6, 2009

This recipe looked great, but the macaroon recipe looked too sweet to me, so I modified it by using icing sugar and unsweetened coconut to balance the flavours. I brought this into work. My workplace is 90% women and they're hard to please but this was a HIT!

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Farkinguy

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Reviewed: Aug. 16, 2009

Absolutely great when using Margaret's lemon curd recipe from this site, & fresh whipped cream on top. I took them to a bbq & they were gone before we had even started grilling! Next time I make them though, I will probably use a little less coconut & a little more flour as the crust was slightly more chewy then I wanted it.

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jm6158

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 29, 2009

i gave this 3 stars because even though the crust is really good, i think it would be better as macaroon cookies rather than a crust. As a crust it was too chewy and crisp on the edges.For the filling i added a cream cheese layer. I mixed cream cheese and cool whip together (about 8oz cream cheese and 2 cups cool whip).I filled the cups with a spoonful of the cream cheese mix and the lemon pudding on top. the filling came out great but lemon curd would probably have been better than the pudding.

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plumsumm

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Reviewed: Jan. 26, 2009

These were ok. I wanted a dessert serving and used a full sized muffin tin, but they would be better kept as bite size. I tried lemon pudding, lemon curd, a mixture of both, and some with a little melted chocolate inside the cups. The lemon pudding ones were boring at best, the lemon curd ones were pretty good, and the chocolate ones just tasted like chocolate. The cups want to fill in while cooking so you have to press them again just after cooking to re-create a bowl. Like someone else said...ok, but just not a "can't stop eating" kind of dessert.

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Jan. 22, 2009

These tartlets are very tasty, but a agree with another reviewer that they were a challenge to remove from the pan, even when only cooled for the two minutes recommended. Also, a baking time would have been helpful. I checked them in five minute intervals and it took 10-15 minutes to get the browned edges stated in the recipe. I also filled them with a homemade vanilla custard and topped them with real whipped cream (not being a fan of lemon desserts or whipped topping). All in all a good recipe. Might try the chocolate others stated next time.

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SHELLEY39

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

I got many compliments on this and used chocolate instead of lemon!

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SLAVICA

Cooking Level: Expert

Home Town: Soldotna, Alaska, USA

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Reviewed: Apr. 10, 2008

This rating is for the shells only. Easy and very good filled with the Lemon Curd by Margaret on this site.

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Marie C.

Cooking Level: Expert

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Reviewed: Feb. 7, 2008

Served these at a little get together at my house, they were outstanding.

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holarosa

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Reviewed: Aug. 1, 2006

I've made these several times for my family and others. Everyone raves about them. We don't like them with lemon pudding, but with CHOCOLATE puddding, they're GREAT!!

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SYDNEY6

Cooking Level: Intermediate

Home Town: Grand Haven, Michigan, USA

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Reviewed: Jun. 22, 2006

These were a HIT! I made them onNational macaroon day. I used Banna Cream Pudding instead and I while baking I put in the shells a few Chocolate chips. When they came out of the oven I spead the chips into the cups with a small spoon. So good! Little Bannana Cream Pies!

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Browneyedgirl

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2006

Very yummy! I got rave reviews for these tasty treats!! (I added a little lemon juice when making the pudding and used whipping cream w/ powdered sugar instead of frozen whipped topping.) My only complaint: it was extremely hard to get the macaroon "cups" out of the muffin pan -- even though I had greased the pan and only let them cool 2 minutes.

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ColoradoCooker

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 16, 2004

This was the hit of the shower I threw this past weekend! I made the macaroons a day in advance, substituted lemon curd for the pudding and piped real whipped cream on top with a snipped sandwich bag. Heavenly!

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MEGUSTARIA

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Reviewed: Mar. 7, 2004

Not quite as lemony as I was hoping. Not one of those "can't-stop-eating-'em" desserts but quite good nonetheless. Next time I think I'll try white chocolate or regular chocolate pudding instead---I think they'd be a nice option in the macaroon "shells."

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OBRIGADA

Cooking Level: Intermediate

Home Town: Taylor, Wisconsin, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Dec. 17, 2003

This recipe was awesome. Very easy to make. Took to a Holiday potluck and got raves about it!!

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CUTIEPICKLE

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Reviewed: Jul. 30, 2003

A nice fresh tasting summertime treat. To get a more intense lemon flavor I added lemon zest (the yellow peel from a fresh lemon)to the pudding mixture and topped the Cool Whip with coconut and lemon zest for added taste and presentation.

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PONTIACGIRL71

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Reviewed: Jan. 17, 2003

Made these for my brother's wedding reception, and they were great! Very easy yet elegant. Next time I will splurge on time or money and either buy or make my own lemon curd - instant lemon pudding just doesn't have the intense lemon flavor I was hoping for. Or maybe I'll just replace some milk with lemon juice when I make the pudding...either way, will certainly make again. Thanks Andrea!

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Tanya Miller

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Lemon Macaroon Tartlets

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