Reviews & Comments

These are really easy. They did puff up so that it didn't seem that there would be enough space for the filling but the amount was perfect. I made half with lemon curd and half with Nutella. The crust is so good by itself that I may make them as just a cookie or maybe a jam thumbprint type cookie.

This recipie is a little fussy with making the cookie cups, but worth it in the end. My best friend loves lemon merangue pie, which can be a chore to make from scratch. I find that these cookies are a bite size substitute. I am now on my third year making these for her Birthday Party. Every one loves them

This review is only for the shell, I made my own curd for the filling. I had a little difficulty with the shells. Maybe I put too much dough in each tin, but my shells all puffed way out of the pan and then fell off to the sides. So they didn't come out looking like the picture. I may have cooked a few minutes too long as well. They were a bit crisper than I would like, right off, as well. However, I stored in containers overnight and they are perfect now. So even with the few mishaps they still get a 4. I will tinker around next time, maybe taking them out of the oven before they puff up too high and see if that helps.

I thought this was a 3-star, but I did get compliments on it so I bumped it up to 4. My main problem is that the "cups" don''t look like those pictured...mine were more bulky and cookie-like than the delicate ones shown. I know I didn''t roll my 1-inch balls too thick either because I ended up with more than 36 (try 42). I thought they were just ok...I prefer the standard "cups" over these though.

This recipe was great! I tried the raspberry filling and friends I had over raved about the dessert. Everyone asked for the recipe.Judy P.