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Reviewed: Jun. 23, 2008

Yup, this is really yummy. A little sweet. I'm eating it after about two hours in the fridge and it's a little soft. But it's also possible that I didn't whip my egg whites enough. I added sliced nectarines to the bottom of the crust before pouring the filling over top. Yum!

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Reviewer:

MARFYC

	Cooking Level: Expert Living In: Lincoln, Nebraska, USA
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Reviewed: Mar. 28, 2008

Mmmmm . . . this is too good - I am eating way too much of it! The only change I'll make next time is slightly less water and sugar and a little more lemon juice to make it just a hint more tart.

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Reviewer:

Barbara


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Reviewed: Apr. 30, 2005

I did not like this at all. I could definitely taste all the cornstarch, and the lemon and cream cheese flavors were way too subtle. I was making this for my inlaws, but ended up throwing the whole thing out.

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Reviewer:

EARTHFLOWER


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Reviewed: Sep. 10, 2004

I made this recipe without the crust (saves a ton of calories!), and I served it in parfait glasses. It was a nice light ending to a big meal. I also used less fat cream cheese without a problem.

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Reviewer:

Jocelyn Villalon

	Home Town: Pittsburgh, Pennsylvania, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: May 18, 2004

This pie is very good and I definitely recommend it. However, one tip I have is to make sure the cream cheese is very soft before stirring it into the lemon mixture, or else it won't melt properly. I made this mistake and had to make more filling!

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Reviewer:

Beth Ann


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Reviewed: Jul. 23, 2003

This is dessert is great tasting and "easy as pie".

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Reviewer:

schmerna

	Cooking Level: Intermediate
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Reviewed: Feb. 11, 2003

Wow! This was really easy to make and tasted wonderful. I'll be making this one again and again.

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Reviewer:

Kristina

	Cooking Level: Intermediate Home Town: Merritt Island, Florida, USA Living In: Saint Cloud, Florida, USA
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