Reviewed: Oct. 27, 2009

Such a great pie I highly reccomend it. You're definately missing out if you dont make this pie its to die for.

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susiehomemaker

Living In: Spokane, Washington, USA

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Reviewed: Oct. 24, 2009

This pie is AMAZING!! I doubled the lemon juice and reduced the milk as suggested and made these into tarts for a customer. They were so wonderful I wish I had some extras to keep. You're missing out if you don't make this!

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lsneed62

Cooking Level: Professional

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Reviewed: Apr. 20, 2009

Double lemon juice and reduce milk accordingly.

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SHELLSBUD

Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

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Reviewed: Mar. 31, 2009

My wife made it and we finished it all! We will most def make this again.

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wayz

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

I'm not sure what went wrong here; the flavor of the filling was spot on, but it never set. It's more of a lemon mush pie than lemon lush. I knew it was going to be a problem when the first round of ingredients didn't thicken, even after 15 minutes of constant cooking/stirring. I followed the recipe exactly, as far as I can tell. If anyone has an idea what went wrong, please let me know. I loved the flavor, and I'd make it again if I could figure out the problem with the texture!

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Caroline

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: San Bernardino, California, USA

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Reviewed: Mar. 20, 2009

I am a lemon lover and I found this pie absolutely incredible! I doubled the recipe to fit a 9 x 13 deep glass dish and used a graham crust with it. I also took the advice of other reviewers and increased (actually doubled) the amount of (fresh) lemon juice and adjusted the amount of milk accordingly. Even with the increase in lemon the outcome is still sweet and creamy and has the perfect amount of tartness. I will definitely be making this pie again and again. Thanks for this fantastic recipe!

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Cat_1970

Cooking Level: Expert

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Reviewed: Feb. 28, 2009

Very good pie! I didn't change a thing and was very pleased with the results, as were my family! The lemon custard came out perfectly, and in fact would be great on its own or in a parfait with some berries and fruit rather than just in the pie! I will definitely be making this again!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Nov. 26, 2008

i loved the recipe i also upped the lemon but instead of milk i did heavy whipping cream instead very creamy thanks.

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Andi

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Reviewed: Jul. 5, 2008

I doubled the lemon juice and used plain yogurt instead of the sour cream- just lovely! I also made a digestive-biscuit crust instead of a pastry crust, which I think suited it far better.

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howdyalikedemapples

Cooking Level: Expert

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Reviewed: Sep. 23, 2007

Loved this recipe. I have made this recipe according to the directions exactly but preferred a more lemony flavor with less sour cream flavor, so I reduced the sour cream by 1/4, doubled the lemon zest, increased the lemon juice (also I used fresh lemon juice) by 1/4 and it turned out to my personal preference. Also works well with using Splenda.

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Katrina G

Cooking Level: Professional

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 22, 2007

Quick but the taste is just okay. Two of us did not like at all and two of us thought it was okay. Would probably not make again but it did the trick for a fast dessert.

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LESLEYfromWI

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Reviewed: Apr. 17, 2007

Awesome! However I followed some of the recommendations by other reviews and reduced the amount of milk and added more lemon juice. I think next time I make it I will follow the recipe exactly.

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Apr. 10, 2007

I made this pie. "it was okay" that's the response that i got from everyone. Definitely, not the best, but ok. It's really fast and easy to make, but I don't think I'll make it again. Just not that good.

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CaliGirl81

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Reviewed: Nov. 7, 2005

This is so very tasty! I followed some of the other suggestions and reduced the milk to 3/4 cup and increased the lemon juice to 1/2 cup. I also knew my family would not care for the lemon zest in the pie filling, so I added it to the crust instead. (I made a graham cracker crust). It was quite lemony, but got even more so after being refrigerated overnight. It definitely satisfied my craving for a lemon meringue-type pie without all the extra work.

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MISSLIZA

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Reviewed: Jul. 5, 2005

YUM! I was pleased with my results! I did as the other reviewers suggested and cut back the milk to 3/4 cup (I used half and half) and increased the lemon juice to 1/2 cup. My pie set up nicely and was delicious! It is really good in a graham cracker crust!

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KRISTY11

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Reviewed: Mar. 22, 2004

This pie never set for me. One thing that could be clearer(for the novice)is a clearer description of just how thick it needs to be. I thought I let it get pretty thick but again, it just didn't work out for me. I probably won't try it again.

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TARAVMC

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Reviewed: Mar. 14, 2004

Wow! This was very tasty-much like a lemon version of Key Lime Pie. I made the following adjustments: increased lemon juice to 1/2 cup & reduced milk to 3/4 cup. I also added the zest (and 2 tsp. of sugar) in with my usual homemade pastry crust instead of in the filling (we don't like bits in our filling)- I love a flavorful crust. I think it would be great in a graham cracker crust.

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MLCASE

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Reviewed: Sep. 14, 2003

This pie was very good. i also used a graham cracker crust. I also reduced milk by 1/4 c and added 1/4 c more lemon juice. Very lemony and very light!!

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BARBIE0492

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Reviewed: Sep. 13, 2003

This is a great pie. The sour cream gives it a really rich taste. I did add the second time I made it, about 1/2 c. lemon juice for a zippier taste.

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FITZ48446

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Reviewed: Jul. 26, 2003

This recipe was excellent. Very easy to make. I decreased milk and increased lemon juice by 1/4 cup each as per another suggestion and am glad I did, I don't think it would have been very lemony if I hadn't. I also made in a graham crust. It is chilling in my refridgerator right now and I can't wait for dessert!!! Definitely a keeper.

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