Reviewed: May 20, 2009

The texture was a little weird but the flavor was good. Nice balance between sweet & tart...

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Reviewer:

Mary O

Cooking Level: Expert

Living In: Harvard, Illinois, USA

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Reviewed: Nov. 26, 2008

My family LOVES this pie! It is tart, but we like that. The lemon flavor bowls you over, it is not too sweet, but it's not too intense, either. I agree with previous reviewers who say to use a shortbread crumb crust... it is awesome with this pie whereas graham cracker crust, I think, would just taste wrong. I don't see why people complain about the gelatin.... okay so the texture may not be authentically "mousse" like, but the gelatin holds the pie together and it's not like the texture is bad. I would rather have my pie hold together and be easy to slice, which is what the gelatin does for this pie. I am making this for Thanksgiving this year, as my 8 year old begged for it. Thanks for a new family favorite!

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Reviewer:

DUSKYJEWEL

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Reviewed: Jul. 9, 2008

My friends and family really enjoy this dessert. The only thing I changed was that I whipped up extra whipping cream and placed it on top of the pie. It made it look nicer, and it also covered up my pie crust! It was my first time making a crust. It was edible, but not very presentable!

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allrusty

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Reviewed: Jun. 20, 2008

The texture is definitely not mousse-like. The gelatin makes it very strange. Also not very sweet. I used fresh lemon juice and it's VERY tart.

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JENN818

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Reviewed: Jun. 7, 2008

Made this for a big family dinner and everyone loved it. Very refreshing and light. It's not really the consistency of mousse, with the gelatin, but it does hold together nicely and tastes great.

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hatchling

Cooking Level: Intermediate

Home Town: Ridley Park, Pennsylvania, USA

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Reviewed: Jan. 27, 2008

I found the gelatin in this pie made the consistency wrong--definitely not a mousse. Flavor was nice and tart though.

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oldlobber

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Reviewed: Sep. 23, 2007

I made this tonight and got rave reviews from my family. I used a graham cracker crust so it was much quicker. I'm going to try this again and make some mini mousses for a party.

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CRAFTYLISA

Cooking Level: Expert

Home Town: Estes Park, Colorado, USA

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Reviewed: Aug. 17, 2006

Great pie--wonderful for summer. Very light and cool. I used a shortbread pie crust instead of regular and I think that gave it a better flavor. Thanks for the recipe!

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KARAKISS

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 15, 2006

This is just as delish using limes.

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Moke

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Reviewed: Feb. 12, 2004

AMAZING! So creamy and just enough sweetness not too much. I will be making this again and again. Would be wonderful with fresh fruit as suggested by some of the other reviewers. Divine! Thank you for sharing!

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Reviewer:

Nadia

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Reviewed: Aug. 15, 2003

ADDITIONAL NOTE: USE A SHORTBREAD CRUST. IT IS JUST AS QUICK AS GRAHAM CRACKER AND TASTES MUCH BETTER WITH THIS PARTICULAR PIE. KEEBLER MAKES A GOOD SHORTBREAD CRUST. This pie was fantastic. I have made it 5 times or so over the summer and receive compliments every time. It has just the right amount of sweetness and just the right amount of tartness. The first time I made it I used some extra filling to dip some strawberries in, which was very yummy. This gave me the idea to incorporate strawberries in some way. The next time I prepared it then I added 2 tablespoons of All Fruit strawberry preserves. Everyone raved about it and when I made it next I sliced strawberries and laid them on the bottom of the crust before I poured in the strawberry-lemon filling -- SOOO good!!!

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