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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Every time I make this, I worry that I'm doing something wrong with the crust dough because...