Reviewed: Mar. 29, 2011

LOVED this desset. So light and lemony. Perfect spring time dessert. Only thing I'd do differently is make it a day in advance so that the lady fingers have a chance to soften a bit.

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Reviewer:

Jean

Reviewed: Jan. 31, 2011

I loved this, my hubby not so much. It was too lemony for him (at least that's what he said and then I caught him going for seconds).

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13 users found this review helpful

Reviewer:

BERRYFINES

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Burke, Virginia, USA

Reviewed: Apr. 13, 2010

It's easy and impressive. Everyone loved it, even the kids. It was gone almost immediately. I put my can of milk in the fridge overnight and the bowl and beaters in the fridge when I started making it, it worked fine. I will make this again.

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Reviewer:

Jen83

Cooking Level: Beginning

Reviewed: Apr. 12, 2010

This came out great--light, refreshing, and pretty. I substituted splenda for sugar and v-8 tropical for orange juice (used what I had on hand). I also began making this about 3 hours before I served it. I expedited the process by sticking the evaporated milk and beaters in the freezer for half an hour, and then stuck them in the mixing bowl to whip until firm for about 15 minutes while I prepared the rest. I cooled the juice mixture the same way (about 5 minutes in the freezer). The entire thing was in the fridge for about 2 hours. Easy!

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Reviewer:

karilovesadventures

Reviewed: Sep. 9, 2009

a nice summer dessert. very tart

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Reviewer:

CJEAPRN

Reviewed: Apr. 26, 2009

Couldn't find "Ladyfinger", and the milk mixtures never hardened? I dont' know what I did wrong but maybe I will give it another try once I find out what ladyfingers are and why the mixture stayed liquid. What a shame I was excited to try it out.

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5 users found this review helpful

Reviewer:

Britt06

Reviewed: Apr. 23, 2009

I give this a four star because everyone in my family didn't care for it (husband, 11 yr son, 13 yr daughter). I was the only one that loved it. It was lemony and light. I didn't have a springform pan, so I used a bunt pan. Sprayed on some non-stick spray so the ladyfingers wouldn't stick. After the first two slices I was able to slide it on to a plate.

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Reviewer:

Elena-stay at home mom

Cooking Level: Intermediate

Living In: Watsonville, California, USA

Reviewed: Oct. 12, 2008

Great recipe. It's light, sweet, lemony and easy to make. Also makes a pretty presentation.

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5 users found this review helpful

Reviewer:

Julie D

Reviewed: May 22, 2008

Heavier than I thought it would be since there is a lot of dairy. Although, truth be told, I did use whipping cream instead of cool-whip. Excellent though. Everyone loved it.

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Reviewer:

GVENABLES

Reviewed: May 5, 2008

Very good...refreshing! I used fat-free evaporated milk and only 1/3 cup sugar. I added a vanilla wafer cookie crumb crust (1 1/2 cups crumbs and 1/4 cup melted butter). I put that in the pan first and then encircled the pan with the ladyfingers (don't separate them).

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