Delicious. I made it twice in a week with freshly picked blackberries. I used the Oil Pie Crust recipe submitted by Donna - I would suggest making perhaps 2 batches of the dough though. Such a great pie. Fabulous with vanilla icecream.

Reviewed On: Feb. 12, 2004

I used 3 lemons (as suggested in a very similar recipe on this site) very finely sliced, finely shredded the zest and used half of a lemon's worth in the actual recipe, I used shortcrust pastry sheets store-bought and I let my lemon/sugar mixture sit o/night in the fridge. I love lemon but I would suggest to go with 2 smallish lemons or perhaps 1 large one (all of mine were much larger than tennis balls..). I didnt mind the texture like this - but I could still see it would be better if you put your mixture in the blender before you make your pie in my opinion. Using 3 large lemons this was extremely tangy, but would be lovely if you put a couple of scoops of vanilla ice-cream with it when you serve it.

Reviewed On: Oct. 21, 2003

This was the most awesome carrot cake ever - I took it to a party and it was consumed in no time. My warning to you all is to be careful NOT to use low-fat cream when making the cream cheese frosting - low-fat cream DOESNT WHIP and so will give you a runny mess... read the cream package carefully ;)

Reviewed On: Jun. 7, 2003