Reviewed: Jul. 9, 2009

I didn't use any whipped topping, but this pie turned out fantastic. It's very simple and only took 5 minutes to prepare. Not only simple, but very delicious!

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Stevie Bowden

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Reviewed: May 3, 2009

This the only pie I make now. Every family event I must show up with the pie. YUMMY!

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agnes

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Reviewed: Apr. 29, 2009

very delicious and easy to make. The whole pie was gone in a day and a half, no leftovers in this house.

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Brenda

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Reviewed: Apr. 19, 2009

I made this for Easter. My son & husband loved it. I used low fat condensed milk and reduced fat graham crackers for pie crust. We will have this again for a refreshing treat!

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kathy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Winnemucca, Nevada, USA

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Reviewed: Apr. 14, 2009

this recipe was so quick to make at such short notice. - and it was deeeelicious! bettycrocked1

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bettycrocked1

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Reviewed: Apr. 14, 2009

A super easy time saver for home made pie, that really is a winner. I also used this recipe and substituted lime juice for the lemon juice and it was just as tasty. This is too easy and too good!

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Army Cook

Cooking Level: Expert

Living In: Chester, Virginia, USA

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Reviewed: Apr. 13, 2009

I made this for Easter, so-so reviews. Has a nice lemon flavor, I used a baked pie shell instead of a graham cracker shell. Not as good as the old-fashion lemon meringue pie.

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SWISSMISS47

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Reviewed: Apr. 12, 2009

I made this for Easter dessert, and it was very well-received. I piped whipped cream on the top, and there are only a couple of pieces left! My husband thinks it could have a stronger lemon flavor though - maybe I'll add more juice next time. It was super easy though - I made it Saturday morning and then we ate it Sunday afternoon.

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Apr. 7, 2009

Made with fat free sweetened condensed milk. Excellent.

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Debbie D

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Reviewed: Apr. 6, 2009

This was very good and easy! Took it to a gathering and every single piece was gone. It reminded me of key lime pie- I would imagine you could probably do this with lime juice too.

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Lilli Kroes

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Menasha, Wisconsin, USA

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Reviewed: Apr. 3, 2009

This is one of my favorite pies. Learned how to make this in home ec (50 years ago) in high school, only we used vanilla wafers for the crust. Still use when I need a quick and delicious dessert.

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Retired Cook

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

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Reviewed: Apr. 3, 2009

Yum yum! So creamy and delicious and so easy! I used the 3 egg whites to make meringue for the topping instead of whipped topping. Whipped em up with 1/4 t. cornstarch, and added 3/4 c. Confectionate sugar. Let it get toasty & brwon under the broiler for a couple of minutes - watch it close! I agree that it is better after it sits in the fridge for a couple of hours!

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CookinNurse

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 2, 2009

I really enjoyed this one. The lemon filling reminded me of the filling in lemon meringue pie. It was also a snap to throw together. Will definitely make this one again when my lemons are in season.

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susierunner

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

A great pie if you like sicky sweet.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Apr. 2, 2009

I use this recipe but use the sour ornamental oranges for juice and zest. I also use a mix of sour cream and sugar, spread over the filling, then add zest, and "set" in a hot oven for about 10 minutes.

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Chuck

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Reviewed: Apr. 2, 2009

i make this pie all the time. it is so good. i sometimes use ritz crackers for crust.it gives it a salty and sweet taste. i line them on the bottom and on the sides.

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darlene

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Reviewed: Nov. 22, 2006

This pie was really easy to make and very delicious.

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LARMASON

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Reviewed: Sep. 4, 2006

This taste like the lemon pies you buy in the store. SOOO Easy. Is a big hit.

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VALYOUNG40

Cooking Level: Expert

Home Town: Meridian, Mississippi, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 24, 2006

This was Lemon Ice-Box Pie when I was growing up. I make it exactly like the recipe, but I make a meringue for the topping. The zest helps make it not too sweet, and it is better after refrigeration for a couple of hours before serving. I make a homemade graham cracker crust, using the crackers and melted butter-no sugar added to crust. It is super good!

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