Has anyone actually made this recipe? The amount of dough for the crust was barely enough and was so thin that the tart cracked when transferring to a serving platter. The amount of curd didn’t cover the bottom of the tart pan, so had to whip up another batch. The flavors were awesome. I did strain out the zest...didn’t want to have to chew through it. Will definitely make it again, but 1.5x the dough and 2x the curd.

My five star rating is for the crust only. I'm not a fan of pie crusts, but I love a pâte brisée. I made 25% more of the dough, which was just enough for six tartlet pans. I did freeze the tartletes, after docking them, to reduce shrinking of the dough. A couple of them puffed up a little bit, but I was able to gently press them down. Once baked and cooled, I filled them with M/S's lemon curd, and piped meringue on top. This crust is a keeper!

I hate to say it, but this one was a bust. I am a HUGE fan of most Martha recipes, but was left disappointed with this one. The curd was terrible. It was almost curdled in texture. It tasted lovely before being poured into the shell and baked, but once it went into the oven, it was terrible. Martha's lemon squares recipe, however, is OMG fantastic. I make it at least once a month and fight with my husband over the pan.

A couple of summers ago, my feller and I wanted a glider for our back patio and bought one off Craigslist. The woman also gave us a potted Meyer Lemon tree. This year, we patiently watched our five little lemons grow and wanted to make something special and chose this tart. We could not have made a better choice. This is absolutely delicious, the world's most perfect lemon tart: buttery, citrusy, beautifully textured... quite heavenly, especially with our very special lemons. Thank you!

Excellent - curd took 2 mins vs. 8 mins so watch carefully. And dough is just enough for 9" pan - don't try to use a larger pan! I very thinly sliced another lemon and put the rounds on top. looked beautiful.