I actually mis-read this recipe and put the 1 1/2 cups of white sugar in the crust instead of the lemon curd. It STILL worked though. I realized the mistake before I made the curd, so since I read the previous reviews I added 1 extra egg, 3 more TBS. of flour and a full cup of fresh-squeezed lemon juice. Since I goofed and put all that sugar in the crust, I put about 3/4 cup. confectioners sugar in the curd, just enough to balance the tart. All in all, they are delicious, despite my error. VERY RICH, so I cut them into small, two-bite pieces. I baked the crust 20 mins. at 350 and it was JUST getting brown around the edges. Put it back in the oven with the curd for only 15, and the crust was perfectly golden, firm, but not hard. I think I'm glad I made the mistake! Be SURE to grease the pan, I can see how they would be difficult to remove if you don't.
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I actually mis-read this recipe and put the 1 1/2 cups of white sugar in the crust instead of...