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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