What is 0.12 tsp ??? Never heard of that
2018년 01월 18일 작성이: 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.
2015년 03월 18일 작성이: Yves336
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The dessert is marvellous! Absolutely delitious! I strongly recommend the recipe.
2014년 07월 14일 작성이: 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.
2013년 09월 10일 작성이: OzGlutenFree
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very good, but not very thick
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Delicious! My husband loved it. Thin layers make the servings lower in fat and calories. Love this one!
2012년 01월 17일 작성이: 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
2012년 01월 10일 작성이: 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!
2011년 10월 27일 작성이: 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”.
2011년 05월 3일 작성이: 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!
2011년 03월 3일 작성이: amberketchum
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