"The rating is for the lemon curd only. I didn't make the tart. I used Meyer lemons as the recipe called for (not as tart as regular lemons) and I think it would have been better with regular lemons, as it was on the bland side. If I try this recipe again, I would cut down on the butter by one-third and use one stick instead of 1 1/2 sticks."

"I agree that it would be helpful to know the cup measurement of the onions, since there is so much variation in size. I used two large onions and mine caramelized on about medium high heat in about 30 minutes, using a cast iron dutch oven. The flavor was great. I'll make this again."

"This is a wonderful blend of soft and crunchy, sweet and sour. Even though it took an investment in time, I will be making this again."

"So good! I accidentally left the sour cream out of the glaze, but it wasn't missed. I couldn't find the chocolate wafers in my supermarket, so I used some Famous Amos chocolate sandwich cookies that were on sale, and scraped off the cream filling to substitute. They are worth the trouble, as they are delicious."

"This is everything shortbread should be--rich and crispy, yet tender. It was cool in my kitchen, so I didn't even chill the dough. I just rolled it on my cold granite countertop (with plastic wrap underneath the dough). Make sure you watch them in the oven and don't overcook. They might look underdone on top, but the bottoms should be golden."

"I made only the lemon curd, but it is the easiest recipe I've ever made and I've tried many. It has a nice balance of sweet and tart. I think blending in the melted butter helps to prevent the eggs from curdling."

"This recipe is easy and tasty. If I had a complaint, it might be that the balance of sweet/tart and buttery is a little too heavy on the buttery side, and I like buttery. My lemons were very tart, so I don't think that was it. Maybe it needed more lemon?""

"I followed directions exactly, but the batter overflowed my 9" pans. What a mess--and I just cleaned my oven yesterday! I let the cake continue to bake until it was done, but it took longer. Maybe my oven is not calibrated correctly? It did taste good, though.""

"Buy the beets already cooked. I don't recommend canned. The dressing is well-balanced and tasty. Easy and good.""

"I followed the instructions in the video, and undercooked them, but they still turned out flat and they spread...tasty, but not the best I've tried.""

"This Tiramisu is everything you would expect. It is rich and creamy and a little goes a long way. The espresso liquid yields about twice as much as is needed. I found Savoiardi cookies at my local World Market, and I used 2 7oz. packages, which made three layers in my 9x13 dish. The result is very yummy. ""

"This is a very rich Tiramisu, but very good. I added a dollop of whipped cream to cut the richness a bit. The egg yolks took longer to cook than four minutes. I used a double boiler. And...it seems to me that the recipe calls for 4 layers of 8 cookies each (32 and not 24). Serve it chilled, or even frozen as it will fall apart once it gets warm.""

"This was rich, well-seasoned, and flavorful. I, too, cut the recipe in half without a problem. I will definitely make this again.""

"This tart turned out to be more like a fruit-filled cookie than a tart, and there was way too much crumb mixture (I didn't use all of it). Even so, it was very tasty, especially topped with softened vanilla ice cream.""

"This is yummy, creamy, comfort food. I had no apricots, but I added diced fresh mango. If I had planned better, I could have replaced some of the milk with coconut milk to go along with the mango...next time. "

"To Chef#1439450: The recipe says one cup of sugar to 1/4 cup of water for the caramel sauce."

"This is a wonderful blend of flavors and textures. It was creamy with a salty bite from the bacon and a sweet bite from the raisins. I didn't change a thing. Try it!"

"The shortcake wedges were tasty--crunchy outside, tender inside--but didn't rise much, so they were hard to split."

"This recipe is easy and good. I would recommend using a firm bread or day old bread. Mine did not turn out mushy, as mentioned in the previous post. I cut the topping recipe in half and that was plenty sweet (and no smoky oven!), and I served it with warm maple syrup for anyone who wanted more sweetness. I toasted the nuts before adding to the top"

"This recipe is easy and good. I would recommend using a firm bread or day old bread. Mine did not turn out mushy, as mentioned in the previous post. I cut the topping recipe in half and that was plenty sweet (and no smoky oven!), and I served it with warm maple syrup for anyone who wanted more sweetness. I toasted the nuts before adding to the top"

"This recipe is easy and good. I would recommend using a firm bread or day old bread. Mine did not turn out mushy, as mentioned in the previous post. I cut the topping recipe in half and that was plenty sweet (and no smoky oven!), and I served it with warm maple syrup for anyone who wanted more sweetness. I toasted the nuts before adding to the top"

"This recipe is easy and good. I would recommend using a firm bread or day old bread. Mine did not turn out mushy, as mentioned in the previous post. I cut the topping recipe in half and that was plenty sweet (and no smoky oven!), and I served it with warm maple syrup for anyone who wanted more sweetness. I toasted the nuts before adding to the top"

"I am an experienced baker and I did read the latest reviews...I should have read more. I followed the recipe exactly and even took out a little of the batter, but still the batter overflowed the pans. Even so, the cake turned out moist and flavorful. "

"To Bakenine22: Yes. Reduced fat buttermilk will work the same.

"I thought this recipe was a little bland-sounding. I used a cup of chicken broth to replace a cup of water for more flavor and I added about one-third cup of mascarpone cheese for a creamier texture and richer flavor. I served it with an Italian-style pot roast and the sauce on the polenta was outstanding. Depending on what you serve it with, you could add herbs like rosemary for even more flavor. I liked my version!

"This recipe is easy to follow, delicious, and is very impressive in appearance. Serve it right out of the oven for best results.

"This sauce tasted just like the ones I have had in fancy restaurants. I used red wine vinegar since I didn't have white wine vinegar, but I used more white wine to make sure the vinegar didn't overpower the flavor, as mentioned below. I served it with New York strip steaks, cooked in the same way as the recipe describes, and they were perfect. Yummy!

"Since I was having only a few people over for Thanksgiving dinner, I thought it was indulgent to have more than one dessert, but this pie is like having two pies in one. Perfect! My son was disappointed when he saw what he thought was a pecan pie in the refrigerator, but he became a convert after the first bite. The pie is creamy and rich. I won't make the recipe on the back of the pumpkin can again--this is my go-to recipe from now on. Thanks!

"This recipe makes an excellent, juicy, flavorful turkey. Even the white meat was juicy, and I didn't even baste it. Try this one for a foolproof hit!