Lemon-Almond Tarts

  • BethAnne Posted: 12/02/09
    Worthy of a Special Occasion

    The crust completely fell apart. The taste was good, but I felt like I was serving a lemon meringue crumble, not a tart. It made a mess everywhere. I used a 9 inch tart not individual pans - perhaps it works better with those, but I won't try it again. Too disappointing.

  • KarenNP Posted: 12/19/09
    Worthy of a Special Occasion

    This was delicious. We made the lemon curd from scratch (Cooking Light 12/09 issue) rather than using store bought. The crust was perfect. We used an 11" tart pan and took it to a dinner party. Everyone LOVED it. I forwarded the recipe to three people. We're making again for Christmas dinner!

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