I made it dairy-free too using soy milk & milk-free margarine (probably better if I had used part butter-flavor crisco & vanilla flavored soy milk). I did think it needed a tad more sugar and a tad more vanilla, but was a great filling for the napoleons I made. It is a must to whisk/stir constantly. I didn't need even a sieve to get out the lumps. Thanks for the versatile recipe.

Reviewed On: Sep. 29, 2009

It was great to find a tasty squash recipe that was milk-free. I don't think my changes are too much, so I'm submitting my review. I used a small onion and added some paprika & garlic. Like another reviewer, I sauteed my squash & onions. It didn't need the extra draining like other reviewers. I used cornbread as a topping, to make it gluten-free. Thanks for the recipe.

Reviewed On: Jul. 29, 2009

My husband's 1st words were, "MMM, not too sweet, just right." I concur. I made by the recipe, using a graham cracker crust. I didn't have key limes, & used regular. My lemon meringue recipe calls for adding the lemon juice after removing from heat, too, I'm not sure why, but it works fine for me. Just be patient and let the mixture thicken well before removing from heat. It was going to be awhile (maybe 2 hrs?) before I made the meringue, so I put the whites in the refrigerator, letting the other cool in saucepan, just stirring occasionally. When I made the meringue, I didn't wait for the whites to return to room temp. and it came out marvelous. Will try that again. Thanks for the excellent recipe.

Reviewed On: Jul. 9, 2009