Reviewed: Apr. 7, 2012

I loved it, my family and co-workers loved it! So quick and easy to make. I made one for Easter and added strawberries with the blueberries!

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Reviewer:

ideservecoal

Reviewed: Jan. 1, 2012

Very good. Added two extra egg whites to better fill a deep dish crust.

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Reviewed: Aug. 28, 2011

I followed it exactly but used a flan pan with pop out bottom. It turned out really well, very tasty. Made it for a friend & she wants the recipe! I would take the advice of another review & add more lemon zest. The lemon taste is fresh and lovely but it leaves you wanting more!

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Carolyn

Reviewed: Jul. 2, 2010

I followed the recipe and it did not turn out. I did not care for it.

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BunnyMomma

Reviewed: Jan. 3, 2010

This turned out wonderfully for me. Followed the instructions but free-handed the blueberries - probably about 2-2 1/2 cups. Everyone loved it and even had a few ask for the recipe!

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STASEEKA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Dec. 1, 2009

This pie was terrific! I used a bit more lemon for a more tart edge to it, but otherwise followed the recipe as written, if you want something light and yummy, this is the one for you.

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D.G.DiGiorgio

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Oregon City, Oregon, USA

Reviewed: Sep. 14, 2008

This is light and refreshing and the zest of the lemon enhances the lemony blueberry flavour, a great combination. I used organic milk and eggs and the eggs whites whipped up beautifully. Mine needed an additonal 5-7 minutes after removing the foil to set up. I like blueberries so I used 2 cups. Enjoy!

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Butters

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 31, 2008

The flavor was good but for me the texture was just too light maybe?

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Reviewer:

Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

Reviewed: Feb. 13, 2008

This pie is fantastic. Light and sweet and just the right amount of lemon. Everyone I fed this to absolutely loved it. Be careful about browning the top, and mine didn't need to cook for the whole 50 minutes.

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