Reviewed: Oct. 20, 2009

Very good but I would reduce the sugar. Very sweet.

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tesia

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Reviewed: Aug. 8, 2009

This is a great , quick and easy recipe, perfect for a party or a dessert. NEVER put too much sugar in it.

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Jenny Hula

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Reviewed: Aug. 2, 2009

I have just finished eating my first slice of this tart and I'm still drooling a bit....love the intense lemonyness of it. By the way, the recipe calls for a tablespoon of lemon zest. I put in only a dessert spoon and it was quite zesty enough!

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Michele

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Reviewed: May 25, 2009

Perfect made exactly as written. My only complaint is that the 3 of us ate it in one night!

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: May 25, 2009

Very easy and guick recipe ,The taste is great.

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Marketa

Cooking Level: Intermediate

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Reviewed: May 24, 2009

Solid 3, but bumped to 4 stars for ease and quickness. Made exactly as written. Reading other reviews I decided to use my 9" tart pan rather than a pie dish and it worked perfectly. I was concerned the crust would be too loose, but it pressed wonderfully. I thought overall it needed more 'zing' from the lemon, and a bit of almond flavor added. Next time I'll add almonds to the crust, maybe some extract, and more lemon juice and zest to the filling. Really great base recipe to embellish.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 18, 2009

This is wonderful,, lite and refreshing with a excellent lemon flavor,, I have made it quite a few times,, great for BBQ's, company,my daughter requested it for her birthday,, you will love it,,,

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t.salmans

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Reviewed: May 18, 2009

this is the same old receipe for lemon bars! Good, but nothing new.

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Linda

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Reviewed: May 18, 2009

Didn't care for this. I thought it turned out rather dry. Sorry!!

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Apr. 13, 2009

This is a keeper. Had to cook a little longer than indicated. Nice fresh dessert for the summer.

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CDP

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Reviewed: Apr. 4, 2009

This tart turned out wonderfully, with the perfect balance of lemon flavor and sweetness. To give it a little more nutritional value, I made it with whole wheat pastry flour for the crust and replaced all the sugar with Splenda.

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Lacuna

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Reviewed: Mar. 17, 2009

This was pretty good. I was lazy and used a store bought frozen pie crust (pre-baked). Like others found, the filling was not enough. Will double filling next time and add a little more lemon juice/zest for more tartness. I used 1/2 sugar and 1/2 Splenda that it called for. Will try again.

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THENNESY

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Reviewed: Mar. 15, 2009

My 13 year-old daughter made this in a "bake-off" with some of her friends. It was awesomely delicious!!

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SHERRYSILCOX

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Reviewed: Mar. 6, 2009

I added a little extra lemon zest, we like it lemoney. Other wise it was fabulous.

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Ellen

Cooking Level: Intermediate

Home Town: Alpena, Michigan, USA

Living In: Bradenton, Florida, USA

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Reviewed: Mar. 2, 2009

Very good and sinfully simple. :) I used phyllo mini shells (2 pkgs.) instead and baked as recipe directed - no other alterations. They were a hit and requested at my cousin's bridal shower!

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loisln77

Cooking Level: Beginning

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Reviewed: Feb. 5, 2009

Excellent!! Loved these!

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aeangel

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Reviewed: Nov. 17, 2008

These were delicious! I doubled the filling recipe and cooked it for about 30 minutes until it was set. I really liked the "filling to crust ratio" with the filling doubled. I also decreased the sugar to 1 1/2 cups because I like lemony desserts tart. I will definitely make these again!

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HeatherW

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Reviewed: Nov. 13, 2008

Very quick and easy. It's a little too sweet. If I make it again, think I'll decrease the sugar and maybe increase the lemon juice just a little.

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donna

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Nov. 13, 2008

amazing results! the only change i made was to use 1/2 cup of butter (one stick) instead of measuring 3/8 of a cup, and it turned out perfect! i will make this dessert often.

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lettuceknit

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Reviewed: Nov. 12, 2008

Taste was good but the amount of filling was not enough for the shell (I would say it was half way the pie plate). I am not sure I will try it again, maybe search for a new recipe.

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MaryLou

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Tart Lemon Triangles

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