Nothing beats this rich, tangy tart for flavour. It is a popular dessert in restaurants, but you can make it yourself for far less at home.
Altered ingredient amounts. I added a whole egg to the pastry, not just the yolk, as I found it was a bit too crumbly, even after resting. I also took the temp of the oven down to 170 Deg C, as the pastry was browning a little too much. But I have a cranky oven!! - 16 Feb 2011 (Review from Allrecipes AU | NZ)
I loved this recipe, and so did my friends, it didn't last long, and I made a double batch, which filled my really huge tart tin. It was delicious. I do like my lemon tarts deep, so next time I will make 2-1/2 times the filling instead of 2, which should make my filling deeper. Of course, making a larger tart meant I had to cook it longer, so I dropped the temp of the oven to 160 Deg C. Delicious! This gets the thumbs up from me! - 16 Feb 2011 (Review from Allrecipes AU | NZ)
Thank you for sharing this recipe, it was quite nice. The one of us that really likes lemons was a bit disappointed in the "eggy" taste in the filling despite my adding the zest of a third lemon when I made it. The rest of the family loved it. I made meringue topping for it but needed twice the amount of egg white and sugar than suggested. I browned it under my grill on my stove. - 25 Oct 2012 (Review from Allrecipes AU | NZ)