About this recipe: This is a lovely tart dessert I garnish slices with double cream, a strawberry fan and a sprig of mint.
Was delicious, essy to make and went down a treat at my dinner party - thanks Melissa - 12 Mar 2011
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)