Reviewed: Nov. 14, 2009

I loved these! But husband thought they were too tart and wouldn't eat any more.

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kimkim

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Reviewed: Jul. 23, 2009

the recipe is delicious in taste, I loved it...but somehow I messed something up...I did leave it on the refrigerator overnight, and it was firm in the morning...I topped it with canned whipped cream, and two hours later it was all soft!!! I don't get what I did wrong.

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MiriamE.

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Reviewed: Jan. 31, 2009

This was a really good pie but it took 4 hours to thicken but still delicious! I made 3 pies!

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Emily

Cooking Level: Expert

Living In: Saline, Michigan, USA

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Reviewed: Sep. 26, 2008

Easy to make! tart taste reminded me of key lime pie.

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chefkibort

Cooking Level: Expert

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Reviewed: Jun. 7, 2008

This is absolutely wonderful. Since I found this recipe, I have made it again and again. It is a never-fail Lemon Pie.

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ltlkrow

Cooking Level: Expert

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Reviewed: May 14, 2008

Pretty good.

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littlecajunhoney

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 11, 2008

Gee, Nancy, thanks a lot! I tried this recipe and now my husband is hooked on your pie. It's wonderful just as it is, I wouldn't change a thing. Well okay, I did use a graham cracker crust and made meringue with the egg whites, but I didn't tinker with the main ingredients at all. Excellent flavor!

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FParden

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Reviewed: Feb. 28, 2008

This is not only incredibly easy, but you would NEVER guess it was only 3 ingredients. Gone are the days of cornstarch, lemon zest and a stick of butter. I love this recipe! 1 pc of advice - increase the lemon juice a little if you want a less sweet taste. I use the filling for lemon tarts now, the pastry to filling ratio just seems to work better :)

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Bernadette

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jan. 11, 2007

When I made this recipe I followed it exactly like it was written. My family ate it all on thanksgiving- in ten minutes I had to make three of these just to get everyone happy.

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Shimone

Cooking Level: Beginning

Living In: Marietta, Georgia, USA

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Reviewed: Feb. 1, 2006

Love this recipe. It was so easy to prepare, and was stuff I already have in my pantry. Spreading whipped topping on top, easy way to finish this off. Plus, makes the pie look elegant.

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Melissa4kids

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Reviewed: Nov. 26, 2005

I love this recipe. It's just like the one my grandmother made when I was growing up. I also like pouring it into mini graham cracker crusts so we each have individual servings.

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CRBOWLES

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Phenix City, Alabama, USA

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Reviewed: Sep. 4, 2005

We all loved this one. I doubled the recipe and put it into a 13x9 graham cracker crust. Awesome & Easy.

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MOUCHEMAYOU

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Aug. 12, 2005

I tinkered a little. No sweetened condensed milk so I used plain condensed with about 1/3 cup of sugar added. I don't know if that was why the mixture didn't thicken in the double boiler after about 20 hot minutes (It is August!) so I added about two tbls. of corn starch mixed with a little water to make it smooth, added it to the double boiler mix and Voila! Nicely thickened. Poured it hot into the baked, but lightly baked, pie shell, topped with meringue made from the eggs, plus a teaspoon of vanilla and 1/3 cup sugar added slowly while whipping the egg whites. Baked 15 minutes at 375. Looks great. Tastes great. Oh, yes, I added the zest from my squeezed lemons cause I like that extra zing.

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KateB

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Reviewed: Aug. 5, 2005

Noone in my family liked this recipe. The sweetened condensed milk was overpowering.

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Susie

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Reviewed: Apr. 21, 2004

Me and my husband loved this recipe and ate the entire thing in one setting. I prepared it differently. I set the oven on 375 degrees. Mixed two egg yolks with the 14ounce can of Eagle sweetened condensed milk and 1/2 cup of lemon juice from freshly sqeezed lemons. I recommend tasting the mixture so it doesn't become too tart. Pour in a deep dish 9" graham cracker crust. Mix the two egg whites with 1/4 cup of sugar until they are fluffy. And smooth on the top of the mixture. Bake until the egg whites slightly brown. Place in the refrigerator overnight to give the filling time to set. Enjoy!

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