About this recipe: A wonderful blend of flavors!
This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time, my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer, so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon! - 05 Aug 2008 (Review from Allrecipes US | Canada)
Very yummy! I did not have a mini muffin tin, so we used a regular muffin tin. They were more like tarts. Curd was delicious. Will make again. - 12 Aug 2002 (Review from Allrecipes US | Canada)
These were easy to make, but time consuming. I made them in mini muffin tins, so they were a perfect accent on a cookie tray. I did not put the slivered almonds on top, but sprinkled powdered sugar, as I do on lemon bars. That was the perfect sweet tough to the tart lemon. - 23 Dec 2004 (Review from Allrecipes US | Canada)