I made the following changes with wonderful results: no flour, but substituted 3 1/2 Tbsp. corn starch; 1/2 cup lemon juice; 1 Tbsp. lemon zest; 1 cup sour cream; 1 cup milk. I combined the milk, lemon juice and egg yolks in separate bowl. I placed the sugar, corn starch, salt and zest in double boiler and then added the milk mixture. Over heat, stir well until thickened; add butter and allow to cool to room temperature. Fold/stir in the sour cream and place in a pre-baked, cooled pie shell. You may top with whipped cream and lemon curls if desired.

Reviewed On: Jan. 23, 2011

When I made this I used my food processor (with the bread blade, not the knife blade) to crumble the warm cake. You only need a few seconds of processing to make the crumbs. I also used only 1/2 a can of the icing for the mixture. After forming, I froze the cakes for a minimum of 2 hours before dipping in the coating. It also took 16 oz. of melted chocolate/coating with 1/2 bar cooking parafin added to cover the approx. 60 balls. These were so good! It takes some time, but is well worth it.

Reviewed On: Dec. 27, 2010

Over the years I have made this recipe as indicated but serve chopped lettuce and chopped tomatoes on the side as a topping.

Reviewed On: Oct. 5, 2009