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I've made this a number of times. For my pie dish the filling is about double the amount required but it freezes really well so you can save the other half for a later date.

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Angieflibble September 22, 2009

Tastes great, I should know, I made it twice. I bought a French fluted tart pan, couldn't get the 20 cm specified, so went for 24cm. There was much too much filling and I wound up with a very nice tart, but not enough for the company I was having over that evening for dinner and several small custard cups I baked along with the tart to use all of the extra filling, another way to use this if you don't want to make a tart, they were very pretty too, but not enugh either for the company. I made another pie crust and used it to line a good old American glass pie pan which is much bigger than a tart pan and another batch of filling and the filling filled the American pie pan. It made a very nice lemon custard pie which everyone liked. We still have four custard cups and a small tart pan of tart to go now. The quantity of lemon was fine for us.

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Kasha June 24, 2007

I have made this tart three times now and it tastes delicious. Even a friend who said "I don't like lemons" came back for a second helping. <br/><br/>However, when the tart is cooked the top has always ended up cracking and looking like crazy paving. What am I doing wrong?

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jan19230 May 04, 2013

I made this today, it was fantastic. I thought the custard was too runny when I poured it into the pastry case and I gave it 45 minutes in the oven to be on the safe side. It came out perfect. The flavour had a good mixture of sweet and tart. It would be a definite dinner party winner. I have only tried it warm. I can't wait to get stuck into a cold slice from the fridge, maybe tomorrow though.

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richowl1867 October 10, 2010

very nice

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paul May 16, 2009

lovely ,easy and delicious, I made individual tartles with half recipe.

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patkochi April 11, 2008

This is a very tart tarte. I love tart lemon desserts. It is very good with powdered sugar on top. I am going to try it with whipping cream later. I made a couple of mistakes. I didn't grate my lemon zest fine enough. I doubled the recipe and didn't realize my pie crusts were too small so had to run and get another crust and ran home quickly to bake before work and forgot to prebake the third pie. It isn't out of the oven yet so I don't know how it turned out. Thank you for a great recipe. I will make it again and correct my own mistakes. Made for French Food & Foto 11/07

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Lavender Lynn November 30, 2007
Classic French Tarte Au Citron - Fresh Lemon Tart