About this recipe: This is a lovely conclusion to an elegant dinner! I garnish it with cream, a strawberry 'fan' and a sprig of mint.
I made this today,but I made in mini tart tins....And let me tell you,it was HEAVEN - 30 Jul 2012
I like to have something lemon for dessert on Easter, and since I don't do meringue well I decided to try this in place of lemon meringue pie. I expected something more like a pie, which this is not. However, my review is based on the actual product, not my expectations. I thought the taste of the lemon was excellent--nice and tart. Unlike some other reviewers, I didn't find the crust to be crumbly. I think the secret is cutting the butter in well and pressing the crumbs down firmly to form the crust. I thought the crust was a little too sweet. Personally, I don't think the lemon layer is thick enough in relation to the crust, and if I made this again I might double the filling amount. - 16 Apr 2006 (Review from Allrecipes US | Canada)
These were just OK. I used egg beaters to reduce the cholesterol, and the filling tasted just so-so. The crust was good though, although 3/8 c butter is an odd measurement, isn't it? (it's 6 Tbls for anyone that doesn't want to have to translate cups to tablespoons :-) - 20 Jun 2004 (Review from Allrecipes US | Canada)