Reviewed: Jul. 4, 2011

Pefect for my key lime pie recipe

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Reviewer:

cme

Reviewed: Oct. 26, 2010

Great recipe and very easy if you use the merinque powder!!

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Cooking Level: Expert

Reviewed: Oct. 8, 2010

This recipe filled 16 tart shells. I baked at 275°F for 45 minutes, then left in the oven for 1 hour. I filled with an almond/cherry custard 1 hour before serving, and the meringue was already getting soft and sticky. By the time 2 hours had passed, all the tarts had to be eaten with a spoon. Awesome recipe but I will fill the shell(s) just before serving next time. Spray a generous amount of cooking spray. With just a split second spray, some of the meringue still wanted to stick to the tart shells. Luckily,I thought to pop the meringue out of the shells before serving (then reinsert) so guests wouldn't have to battle with the tarts. Several people went home with the recipe. Thanks for sharing! :)

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Reviewer:

Irene

Cooking Level: Expert

Reviewed: Nov. 7, 2009

This crust is especially nice with a lemon chiffon filling. I knew it as Lemon Angel Pie when I worked at the Bomber in Milwaukie, OR. Yum!

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4 users found this review helpful

Reviewer:

Camas Mom

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Camas, Washington, USA

Reviewed: Aug. 13, 2009

Turned out great! I didn't bake it for quite as long as the recipe called for (I was worried it was too long) but the crust ended up coming out slightly underdone. So- bake it for the full time! I'm filling it with the pastry cream from this site and plan to top it with strawberries!

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Reviewer:

SADDLESORE55

Cooking Level: Intermediate

Reviewed: Jun. 20, 2009

Wish I would have used PAM too but other than that, I filled it with lemon custard and it was awesome. The crust is like cotton candy.. Melts in your mouth.

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5 users found this review helpful

Reviewer:

STERLINGROSE7

Reviewed: Feb. 16, 2009

This was great, filled it with chocolate mousse and whipped cream, and made a winderful dessert.

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tbakercakes

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Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

Reviewed: Nov. 24, 2006

This is a great recipe!! I filled the shell with lightly sweetened raspberries and topped with whipped cream. It was a hit! Note: Don't try to use Splenda instead of sugar- it doesn't work.

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16 users found this review helpful

Reviewer:

Katie

Cooking Level: Intermediate

Home Town: Forest Grove, Oregon, USA

Living In: North Plains, Oregon, USA

Reviewed: Sep. 14, 2006

Delicious, easy, and just the right amount of sweetness.

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5 users found this review helpful

Reviewer:

Nora Bee

Reviewed: Aug. 12, 2006

Awesome, FAB-U-LOUS! Easy and perfect. I didn't have cream of tartar and it still came out great. Used the Pam like previous reveiwer said. We are a gluten free household, so this is such a delight to have a crust and be able to use the fruits of season for deserts. The toughest testers - 3 pre-teen boys... all said they liked the crust. I put peaches on it that I had made with a gelatin while the crust was baking and setting. Drizzled creamy sour cream over it and dusted with cinamon! A total keeper.

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14 users found this review helpful