Reviewed: May 12, 2012

LOVED the flavor! Plenty of lemon tang. I decreased the sugar to 3/4 of a cup as other reviewers suggested. Also, I did not have sour cream, so substituted 1 cup of plain Greek yogurt. This pie is very creamy, and is easy to make with ingredients on hand! Family loved it!

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Reviewer:

KnitOn

Reviewed: Mar. 13, 2012

Shockingly good! Don't use a whip cream that uses sour cream as an ingredient. You need a softer contrast.

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Reviewer:

gigerbopper

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Jan. 5, 2012

This pie is truly amazing!!! I love it!!! I used orange zest instead of lemon zest and I loved it.

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Reviewer:

Sara

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

This pie was pretty good for how easy it is. The texture was SUPER creamy, which I appreciated. I took the advice of doubling the lemon and reducing the milk. I don't think it will make it into my rotation, though. The sour cream flavor stood out to me quite a bit, and even though I like sour cream I didn't care for such a strong flavor of it in this pie.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Dec. 3, 2011

This filling took forever to thicken. I stood in the kitchen stirring for a good 45 minutes, and the end result was an odd sour cream flavor nobody in my family cared for.

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Reviewer:

AUTUMNANNE

Cooking Level: Intermediate

Reviewed: Oct. 27, 2011

I found this recipe while searching for a way to use up a tub of sour cream before it went off. Delicious! I've made it several times and it's always turned out perfectly. Because I hate having egg whites hanging around in the fridge, I used two whole eggs and it was still good. Of course you can make a meringue topping. My family prefers whipped cream, unsweetened. I've made it with lime juice, and it's divine.

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Reviewer:

taramore

Reviewed: Sep. 15, 2011

This was a great recipe. I used soy creamer in place of regular milk because that is all I had on hand. Also cut the sugar per other reviews. Placed strawberries on top. A nice light dessert. Thanks for posting!

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Reviewer:

emilyv

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Sep. 1, 2011

This pie was great heard my mom scraping the bowl it wa sgreat.

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Reviewer:

girlface

Reviewed: Aug. 20, 2011

This was an excellent pie and then I experimented. Because my husband and some friends are more sensitive to milk I used Pure Coconut milk and less sour cream. It is so very tastey!! I also used 1/2 Splenda and 1/2 Sugar. It's just like my husband's grandma's lemon pie!

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Reviewer:

Rhonda

Cooking Level: Expert

Reviewed: Aug. 7, 2011

This pie is AWESOME!!! I was looking for something that was similar to the lemon tart at LaMadeline. THIS IS IT!!! I made it directly by the recipe...wouldn't change a thing

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