Sweet and Simple Lemon Tart Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Apr. 19, 2014
I made four individual tarts and, unfortunately, didn’t compensate enough for a change in cooking time. When you pre-cook your crust, don’t let it brown too much, otherwise, after filling and baking again, it will be too brown (my bad). I set the timer for 15 minutes and my tart filling was overcooked, so next time, I will check for doneness at 10 minutes. I did substitute Truvia Baking Blend for the white sugar which worked out fine and added 4 Tbsp of lemon juice (one lemon) instead of 3 Tbsp. Very nice and really very simple.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Jul. 4, 2013
Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1/8 cup confectioners sugar in the crust mixture, I was able to cut the filling sugar down to 3/4 cup. Added an extra egg yolk to the filling as well to make it more custard-y. It was awesome I will definitely make this again.
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Reviewed: May 12, 2013
This tart was a big hit at my house. I used a nonstick tart pan with a removable bottom for a nice presentation, and had no problem with the moistness of the dough. I love lemon, so I used a little extra juice and zest, which was a nice counterpoint to the sweet crust. This was simple to make and I will definitely make it again.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Apr. 20, 2013
had a lot of trouble pressing the dough into the pan - it kept crumbling and not adhering to the bottom of the pan (I used a glass pan). Finally found I could get it to stick if I used a fork dipped into hot water. Kind of a pain :{
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