What is 0.12 tsp ??? Never heard of that
18 Jan 18 by member: cherylowen
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Very good. Like some of the other posts I increased the amount of lemon. I also made a double batch of the fillng and it looked more like the photo. Will definitely make again as I love lemons and this was a very easy recipe. Came out perfectly.
18 Mar 15 by member: Yves336
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The dessert is marvellous! Absolutely delitious! I strongly recommend the recipe.
14 Jul 14 by member: Kiki3033
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I used gluten free plain flour with success. Crisp and crunchy base. Also took other members advice and used the zest and juice of two lemons. Yum! Thanks for the recipe.
10 Sep 13 by member: OzGlutenFree
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very good, but not very thick
22 May 12 by member: dlf14
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Delicious! My husband loved it. Thin layers make the servings lower in fat and calories. Love this one!
17 Jan 12 by member: Mommagill
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love sweet and zesty tart treat this recipe call for one lemon i took the liberty to add 3 instead yummy goood!!!!!!!! the crust was short-bread crisp and crunchy the taste was delicious
10 Jan 12 by member: Sharon0810
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used a baking pan that was about 12X8, or something of those dimensions. made very skinny ones. they're a great bite size treat thats both chewy, crunchy, lemony and short-bread like!
27 Oct 11 by member: HeyItsNathaniel
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Substituted sugar with Splenda, then the wife told me about “baking Splenda” oops. Also replaced the eggs with egg substitute. Still, a great recipe. Have yet to make it when the crust hasn’t just been dry and unformed, don’t know why it is always “powdery”.
03 May 11 by member: NYShooterGuy
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I made this but it didn't turn out well... the crust tasted yuck... i thinkit was me more than the recipe... Maybe ill try it again soon!
03 Mar 11 by member: amberketchum
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