I just want to comment on this recipe. I've found several versions on the Internet. Many call for two (21 oz.) cans of pie filling. So the first time I made it, I used two (15 oz.) cans, since that's what my grocery store had. It turned out fine. (My 3-star rating is based on that.) The second time, I went to the supermarket and found the larger cans, so I thought I'd try it with two of the larger cans. It was an utter failure! It rose too high and flopped over the side of the pan, and the center didn't fully cook, even though I left it in for at least 35 minutes. I guess it goes to show that you can't believe everything you read on the Internet! Next time, I'll stick to Allrecipes, where I can read reviews before actually trying a recipe!
NOTE: The other thing I learned is that NOT ALL LEMON PIE FILLINGS ARE CREATED EQUAL! The first time, I bought Duncan Hines/Wilderness Lemon Creme Pie Filling. The second time, I bought the store brand. When I came home, I noticed the ingredients on the store brand didn't even list lemon as an ingredient! At least the DH/Wilderness brand has lemon puree and egg yolks in it! It tasted much more like real lemon and looked more appealing. The store brand tasted like powdered lemonade and was almost a fluorescent yellow! Always check ingredients!!
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I just want to comment on this recipe. I've found several versions on the Internet. Many call...