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| Lemon Meringue Tart Copyright 2004, Barefoot in Paris, All Rights Reserved Show: Barefoot Contessa Episode: Cooking with Tess Overall User Rating:  |
We have a winner!
12/23/2005 at 12:36am
User: Anonymous User Rating:
I never thought I would say this, but this pie blew my grandmother's famous lemon meringue pie out of the water (sorry, Grams). This was my first attempt at a tart, and the shell shrunk on me so take the footnote mentioned to heart, but this was truly the perfect lemon filling, a perfect blend of tart and sweet, and with the bonus of an elegant presentation.
Great Lemon Tart!
12/01/2007 at 05:22pm
User: Jeanne from Oakland, CA User Rating:
To make the lemon curd firmer, I cooked (whisked) the lemon curd over low heat for another 10 minutes after it had thickened. It came out great. No need for any thickeners.
deliciously tangy tart
11/28/2006 at 09:58am
User: Anonymous User Rating:
all the zest grating was worth it!
Delicious!!!!
11/24/2005 at 06:08pm
User: Amy from Reading, PA User Rating:
I made this dessert for thanksgiving and it was a big hit, everyone loved it. After reading the other review, I decided to add in some gelatin to help it set (I also made the pumpkin banana tart and it used gelatin). It worked great, I had no problems with my tart not setting. I used ready to use Pillsbury crust (just watch out, it does shrink) and then I had too much filling for my tart.
Best Lemon Meringue Tart Ever!!
11/21/2007 at 04:34pm
User: null from null, null User Rating:
It sounds selfserving, but I made this tart and it was the best Lemon Meringue Tart/Pie I've ever Tasted. This recipe was perfect. Everything came together exactly as the recipe said it would. It was a bit time consuming, but I never cook in a hurry anyway so it didn't bother me one bit. Every Ina Garten Recipe I've ever made came out wonderfully. I'm making another one tonight.
Watery
11/17/2006 at 05:39pm
User: M Jean from Hamilton, NJ User Rating:
When cooled at room temperature, lots of water oozed out.
Tart 'n tangy
11/16/2006 at 05:44pm
User: Sandy from Moreno Valley, CA User Rating:
This was a very nice tart, the first I've made. Because of a previous comment or two about the filling not setting, I was reluctant to try it. But I followed the directions exactly and it turned out just fine. The filling is a deep golden color due to the egg yolks and is very lemony. Meringue always scares me away but this meringue turned out great. Maybe the trick is having the whites at room temp. and beating until thick and shiny. I did reorganize the recipe as it seemed a bit disorganized as written; the steps seemed out of order. This is a recipe I will definitely make again.
Just like Mama's
11/13/2007 at 07:52am
User: Ruth from Nashville, TN User Rating:
This taste just like the lemon pie my mother made from scratch.
Tart and Sweet
11/12/2007 at 09:55pm
User: Vicky from Eustis, FL User Rating:
I use a lot of Ina's recipes. This Lemon Tart is tart and sweet and just so..Ina. Her desserts, especially, are an experience. It is the first thing that the family comes up with when I ask,"what would you like for dessert?" Thanks, Ina and keep 'em coming.
Great
11/11/2006 at 05:05pm
User: Anonymous User Rating:
Definite hit, everyone loves this tart.
DELISH.........BUT DIDN'T SET WELL
11/08/2005 at 05:07pm
User: JACQUELINE from Buffalo, NY User Rating:
OOOOOOOOH,I'M EXCITED ABOUT BEING FIRST WITH THIS RATING. WELL, ON TASTE & EASE ALONE, A+ DEEEEEEEEELICIOUS. HOWEVER,THE FILLING DOESN'T SET FIRMLY. I CHILLED IT AFTER BAKING & BEFORE ADDING THE MERINGUE, BUT IT WAS STILL RUNNY. I NOTICED THAT INA'S DIDN'T LOOK SUPER FIRM WHEN SHE CUT IT EITHER. I ALWAYS THOUGHT YOU SHOULD ADD SOME CORNSTARCH, SO I CHECKED WITH OTHER'S RECIPES. BOTH ALTON & GALE USE CORNSTARCH,BUT SARA DIDN'T. I USED MY OWN TART CRUST WHICH I HAD FROZEN, & MY MERINGUE WAS SUPERLATIVE. AND LIKE I STATED, IT CERTAINLY IS DELICIOUS,WE SCARFED IT DOWN. BUT I WILL ADD CORNSTARCH NEXT TIME.
lemon perfection
07/22/2006 at 10:08am
User: silvia from naples, FL User Rating:
this was a bit complicated, but well worth the work. everyon absolutly loved it.
Tart and Flavorful
07/16/2007 at 12:46pm
User: Stephanie from Raleigh, NC User Rating:
The filling for this tart is fantastic! I loved each step of this recipe and will definitely make this again. It is a great special occasion or company dessert. I made this for my grandmother's 81st birthday, and she was in heaven!! Thanks again, Ina!
awesome
07/15/2007 at 12:04am
User: Cynthia from Tyler, TX User Rating:
made the lemon meringue tart recently, and it was absolutely awesome--very lemony, and very good--
yuck
07/11/2007 at 05:30pm
User: Anonymous User Rating:
was a waste of time, didnt thicken and not a pleasant taste
this just did not work out
07/04/2007 at 08:54am
User: Christina from Grosse Pointe Woods, MI User Rating:
I am not sure what went wrong. So many posters said that they had troubles too; so maybe it was not me. I don't know. It was not particularly runny, but the meringue tasted odd. I think it was too much salt. I am not a baker at all, so I usually struggle with this. My crust was tough. I have made a lot of Ina's recipes, but I have to say; I am not a fan of her baking recipes...they never seem to turn out.
delicious
06/24/2007 at 12:42pm
User: Anonymous User Rating:
i love lemon meringue pie so how could i not love this
Sandra and Jasmine's Review
05/21/2006 at 03:12pm
User: Sandra from Chicago, IL User Rating:
Everything you would want in a lemon dessert - just enough tartness and sweetness.
Lemon Meringue Disaster
05/15/2006 at 11:40am
User: Randi from Santa Fe, NM User Rating:
I've been making tarts all my adult life and when I saw the show with the lemon meringue tart, heard the exclamations of how tart and sweet it was at once, I decided to make it for a dinner party... after reading some of the reviews, I added a TB of cornstarch to the mixture. It got thick, the temp was 175 as noted, it thickened as it cooled, but when I cut it, it was a slimy mess - lemon slime with a hat of meringue sitting on the stuff - everyone was polite and said the taste was good, but well.... why doesn't Ina tell the viewers this a loose tart to begin with? I thought this was going to be a new favorite but it was torn into shreds after my guests left and the rest of the glop was thrown out. Ick.
Tart
05/09/2006 at 04:47pm
User: Anonymous User Rating:
Outstanding
Excellent
04/29/2008 at 08:15am
User: Anonymous User Rating:
Some of the previous reviewers had trouble with the lemon filling not setting. Check out Ina's website (barefootcontessa.com) under FAQ. She has a hint for this possible problem.
Delicious but runny
04/18/2008 at 10:04am
User: Anonymous User Rating:
First, let me say that I LOVE INA! 99% of the time she's the best. This was that rare 1%. The tart tasted delicious, it was tangy and sweet at the same time. However, when I cut into it at table full of dinner guests, the filling ran out of the pie and all over the dish and the meringue kind of pulled and smushed around. I'm not sure what went wrong. I followed the recipe and used a thermometer to make sure I got the filling to 175, and then cooked it for a minute or two longer, keeping it from boiling over. Maybe I got the heat too high at one point? I was pretty cautious. Not sure what went wrong, but makes me want to test a few recipes. One trick I figured out after the guests left was that if you dip the knife in water it slices through the meringue without smudging and pulling out of place.
Best Lemon Anything!!!!!!!!!!!!
03/31/2006 at 11:28pm
User: VICKY from Eustis, FL User Rating:
This is without doubt, the best lemon filling I've ever made. Lemon Meringue is my husband's favorite. This filling is unbelievable, tart and sweet. What more to say..PERFECT!!!! I tried piping the meringue, for the 1st time, it looked just like yours. Now nothing is safe from me and my piping bag!!
Good
01/30/2006 at 01:46pm
User: Anonymous User Rating:
The crust was tender and flaky and lemon crud had a very good flavor. The only think about it that it was a littly runny. I would add 1/4 cup of cornstarch to the curd.
Very tart and tasty
01/29/2006 at 09:33am
User: Lisa from Fort Lee, NJ User Rating:
Very easy to make and very lemony.
Fabulous Filling, but...
01/26/2006 at 10:45pm
User: Anonymous User Rating:
I don't know if my eggs were extra rich, but my filling turned a butterscotch color, whereas every lemon pie I've ever seen is yellow. Regardless, it tastes WONDERFUL! I prefer cooked (safe) meringue, so I used my Better Homes & Gardens cookbook method and cooked it for 30 min at 200 degrees. I plan to make little tarts with those tiny frozen shells soon. Absolutely wonderful!
Ina Garten
01/23/2006 at 07:07pm
User: Linda from Congers, NY User Rating:
I love this receipe. The instructions and ease of the ingredients. I always have these things in my home.
Lemon Tart
01/22/2006 at 12:49pm
User: Tami from Austin, TX User Rating:
very nice