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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Reviewed: Nov. 12, 2008

Really like this recipe - easy and tasty. I didn't have fresh lemon so couldn't add the zest but will defintely have it next time. Thanks for posting.

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Ocean Girl

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Reviewed: Nov. 11, 2008

THIS IS AN AWESOME RECIPE I'M SURE. I HAD TO REVAMP IT MY WAY..ONLY HAVING LIMES. USED THE SAME RECIPE W/A COUPLE CHANGES. FOR THE FILLING USED THE ZEST AND JUICE OF 3 LIMES WHICH NEEDED 4 TB FLOUR INSTEAD OF 3. OTHER THAN THAT THE SAME. I CAN NOT STOP EATING IT. THANKS SO MUCH FOR THE INFO. DELICIOUS!!!

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Peg

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

Every time I make this, I worry that I'm doing something wrong with the crust dough because it's so powdery before going in the oven. It always seems to be great when it comes out, though! I agree with others who double the lemon-filling amounts. I made little tartlettes tonight, as well as a large tart. I think the ratio was double the crust and triple the filling. I like them more tart than sweet, so I usually put in a little extra lemon. Turned out great!

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jbtvs

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Reviewed: Sep. 13, 2008

We made this lemon tart at home and it proved to be excellent. it was nice and moist yet crispy. it was fairly simple to make and i would give it a 5/5 and 9.5/10. The top made a nice glaze like covering and in the middle was a creamy filling. You can serve it hot or cold and it still has a great taste!!!

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Spencer

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Reviewed: Aug. 23, 2008

These are the perfect mix of tart and sweet.

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JRHANSON_75

Cooking Level: Beginning

Home Town: Austin, Minnesota, USA

Living In: Albert Lea, Minnesota, USA

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Reviewed: Aug. 18, 2008

Great recipe! I like my crust just a bit thicker so I increased the crust measurements by 1/8.

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slevinson

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Reviewed: Jun. 26, 2008

I love recipes that only use a few ingredients you'd already have in your pantry and come out wonderfully. This recipe fits that bill perfectly. Not too tart - not too sweet....very lemony. My husband and I both loved it. It was even better to us when served cold. I served fresh blueberries as garnish.

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Christine M

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: Jun. 12, 2008

i found this recipe while looking for something to make for guests with lemons and ingredients on hand. this was fabulous, and very simple to make. i used cookie cutters to stencil flowers with the powdered sugar. there wasn't a crumb left, and no problems slicing!

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milkmom

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Reviewed: May 28, 2008

Tart is right (but good, if you like it)! That's a lot of zest! I extended the crust up the side of the pie plate a little. It took longer to brown up a bit than noted. I think the cookies tasted better after setting for a day and being chilled in the refrigerator. Helped the filling firm up a bit more. Tasty either way (but be ready to pucker up).

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BARNKITTY

Cooking Level: Expert

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Reviewed: May 25, 2008

Made this as an alternative to chocolate cake at a family party and it was gone before the first piece of cake hit the plate. Followed the recipe but made the crust the night before and pressed it in the pan, laying plastic wrap directly on it (just to make the morning easier). Next time I will use a spring form pan because my exposed edges were unsightly. Thanks for a new, quick and easy favorite!

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melissa

Cooking Level: Intermediate

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Reviewed: May 9, 2008

My family loved this, and requested it again for Mother's day. The crust is delicious! I probably more lemon juice and zest than called for (not sure how much, just to my liking) and I did individual tarts. Crust and filling turned out lovely.

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SARSACLA

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Reviewed: Mar. 23, 2008

Absolutely delish! We had a craving for lemon bars but didn't have the number of eggs most called for. With extra lemon juice and zest this was wonderful, both the crust and the filling. I'd like to try to make the crust on its own, as a shortbread-type cookie. I will make this again soon, with perhaps just a tad less sugar in the filling. Oh, someone said they would double the filling if making again... I thought it was a perfect ratio of filling to crust and, I believe, if I doubled the filling it would have overflowed my pie dish!

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Jan. 30, 2008

These were okay..my coworkers gave generally good reviews but I don't think that I'll make them again.

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kbwinson

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Reviewed: Jan. 4, 2008

Mine wasn't tart at all, but I did use Meyer lemons. So if you use Meyer lemons, cut down on the sugar if you want some tartness. The crust was yummy!!

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PINKPIGG33

Cooking Level: Beginning

Home Town: Plano, Texas, USA

Living In: Walnut Creek, California, USA

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Reviewed: Nov. 21, 2007

I particularly liked the crust on this, as it just melted in your mouth. I did have to cook the filling for 5 or 10 minutes longer than suggested to get it to firm up properly. Even my husband who doesn't eat desserts as a rule had a slice and said it was good. Many Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 30, 2007

Excellent! Made the recipe as written. I always get good reviews on this one!

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Kelly

Cooking Level: Intermediate

Home Town: Middletown, Maryland, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Oct. 19, 2007

I thought this recipe was absolutely wonderful! I didn't have a pie pan, so instead i used a spring-form cake pan which worked just as good. It was so creamy and sweet.I will definitely make this again!

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