I love lemon pie and this one is tops!

Very nice lemon flavor. We gave it five stars. Need a large 9 inch pie shell or can make two smaller pies (reducing cooking time). I will be making this again. Thaks for posting.

I made this on Sunday....had to give it a try. Had a piece Sunday night and thought it was just ok. But after sitting in the fridge overnite it ws much better! Thanks for the great recipe.

Made it the night before and had it the night after. I may not be a professional baker, but my taste buds are as professional as anyone elses. Nice job Carolyn and thanks!

I made this pie today, following the recipe exactly. With that said, it is not as bad as some have said. It certainly doesn't deserve 1 star. I thought it had a great lemon taste. I did have some problem with it setting up, but I put it in the frig for an hour or so after baking and cooling and it set up fine. It IS time consuming to grate all of that lemon zest. It probably took 6 lemons to get 3 TBSPNs of zest. My husband did the grating, though! Thanks for the post, we had fun making this (my 3yo patted the pie crust!), thanks for a good family kitchen memory! Note: I used REAL butter in this, not margarine. That may have something to do with people's reviews. I think real butter is needed for this kind of pie. Also, as another sidenote, my husband did not like this pie, and I almost bumped it down a star. But then he rarely likes anything I make, much less desserts, so to be fair I left my 4 star rating.(:

This one deserves 5 stars. Very rich, you only need a small piece. I substituted cream for the milk, and used 1/3 cup instead of 1 cup, for a 9-inch pie. Yummy! One of our favorites now.

Perfect! My office raved! Top seemed a bit overly browned, but seemed to provide an almost-caramel-crispy topping. Fabulous lemon flavor!

I have baked professionally for the past seven years and I followed the recipe precisely. It turned out great.

This was a good recipe and will probably make it again. I whipped some cream that I added some honey and ginger to it and served it with the pie. Very tasty.

This pie was very simple to make, set up well, and cuts nicely. But it had very little lemon taste and was a bit too sweet for my taste. (I did cut the sugar by 1/2 cup.) For curiosity's sake, I looked up "chess pie," and found it has NO connection to chess, but may have developed from a cheese tart. Or, when someone asked, "Hey, what kind of pie is this?" the answer was, "It's just pie," which became "jus' pie" and finally corrupted to "chess pie." In my opinion it's OK, but it's just pie, not really a spectacular lemon pie.

All Lemon Lovers must try this pie. I've made this twice and recommend filling 2 shells(Mrs Smith's 9")instead of one, replace milk with half and half, increase lemon juice to 1/2 cup. If not set in 40 minutes of baking, watch closely or every few minutes to finish; you may need to cover the crust edges to prevent thse from overbaking. After baking, allow to cool fully then refridgerate for at least several hours or overnight before serving. With my alterations, 1/8 of each pie is 5 points on WeightWatchers. Worth every point!

Delicious!

Great Pie, terrible name :)

Good pie! If you are using a regular 9 inch pie crust, take note of JANET BURGIN's review warning that this recipe makes enough filling for 2 crusts. If I were to make this again, I would probably use half and half instead of milk, and use more lemon zest. Other than that, this was pretty good! Thanks, Carolyn!

This was excellent! For dietary reasons, I substituted oil for butter and soy milk for the milk and it worked fine. Definetly cut the sugar by at least half a cup, and I think it needs another 1/4 cup of lemon juice to give it a bit more tart flavor. This is great!

this recipe varies a bit from mine but it is used at every Thanksgiving.