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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 4, 2007
This was delicious! Light, refreshing and simple. I would probably cut back to 1/2 cup sugar instead of 1 to keep it a little more tangy.
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sarahmasse
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 1, 2007
I truly don't want to be a party pooper but I do have questions about this. First I'm not sure how we should have eaten it, with our fingers or with a fork... as it was really frozen hard to cut with a fork. Second, the taste was great although being so cold, it tended to lose a lot of taste... just like when something is too hot it taste less, same thing when it is freezing cold. BUT I'm really not discarting the recipe, I simply think that it would gain in being served perhaps 15 minutes after being taken out of the freezer... which, if the case, should have been noted in the recipe.
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VIBI
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 2, 2007
Reminds me of a childhood favourite my Nana used to make! I found the juice of 2 lemons made it quite tart, so next time I'll probably use just one. I mixed 2 cups graham cracker crumbs with 1/2c. melted butter and 1/2c. sugar, pressed about 3/4 into pan for base and reserved remaining amount to sprinkle on top. Putting the evaporated milk in the freezer for about 1 & 1/2hrs and chilling the beater and bowl made whipping the milk a breeze. Even my husband (who doesn't usually enjoy desserts) loved it :-)
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ADIEBOOBOO
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 22, 2006
WHY, WHY, WHY??? Why are there no more reviews (but one - and now mine) for this recipe? I made it because I love lemon and it sounded good. It was wonderful!! I used 2 cups graham cracker crumbs, 1 stick butter and 5 tbsp. sugar for the crust and baked 6 minutes in 350 degree oven. Also added some lemon zest to the juice and used 4 oz. of the cream cheese. Next time I will use the 8 oz. of the cream cheese. I am also going to try it with lime jello and the juice from limes (a key lime twist perhaps!!) Thanks Glenda for the recipe!
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shehawk
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 29, 2005
I first tried this for Mother's day. My mom loves lemons so I thought it would be nice to make her something. It was a huge hit!!! Everybody loved it, including me who is not a lemon fan. I even have people now offering me money to make it for them! This is a fantastic recipe!!
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Reviewer:

Heather M
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