I am rating this based on the ORIGINAL recipe. The crust was perfectly fine, no complaints there, but the cooking time is too high and, like others, even though I left them in for the minimum amount of time, the edges burned and the top was too browned. When I cut in to them the filling was the same height as the crust (not a very good ratio) and had virtually no lemon flavor. I had made these for my home-baking business as part of an order for a graduation party today. I am glad I had bought a lot of lemons to make lemonade, because I ended up doing the entire recipe over again, using the suggestions of others. I really wish I could rate that recipe because it is a winner! I followed what others said and backed down the oven to 350, doubled the sugar and eggs, added WAY more juice, a tad more sugar, and it was DELICIOUS! I don't think you could add powdered sugar to the tops, though as these are so moist it would be absorbed. (Not a problem on the original recipe as they are so dry the powdered sugar goes nowhere.) If you're looking for something just sticky sweet with no lemon flavor and a little crunchy then the original recipe may work for you. But we prefer a lot of lemon flavor and a lot of filling/topping for the crust.
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I am rating this based on the ORIGINAL recipe. The crust was perfectly fine, no complaints...