5 Reviews

PLEASE NOTE: Amounts are DIVIDED for the sugar and lemon zest. DO NOT dump in all the sugar for the crust!!!!

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Emmelyn Stieb August 29, 2009

This tart is so easy to make and it tastes FANTASTIC! I used homegrown lemons and eggs from our chickens, and I would recommend that if you are using big free range eggs to only use 5, because I had too much filling and I think that is why. I just cooked the leftover in a separate pan and had it with vanilla ice cream. Everyone loved this tart, A1 Recipe, thanks!

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Elisse37 June 06, 2009

I made this for a very sophisticated European friend, and he paid me the ultimate compliment and said it tasted as good as his mother's. This is an excellent recipe - and it goes together easily. Thanks so much

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pheasant farmer August 19, 2006

This tart is very lemony and smooth. The crust is crunchy but melts in the mouth. Very easy to make. It worked well in my tart shell which doesn't have a removable base. I would recommend a microplane grater for the rind - my tart was a little bitter using a normal grater and getting too much white pith.

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Patricia H. July 15, 2006

I have this same cookbook and have made this tart many times. It always tastes great, and even though it has a lot of steps it is pretty easy to make. I use a microplane to finely grate the zest, so I skip step #9 here. I also skip whipping the cream; I just whisk it into the batter as is. If you really like a \

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Tina Hayes June 11, 2004
the Perfect Lemon Tart