I followed the original recipe and found I would like this pie to be a little more tart. I plan on trying it next time with fresh lemon juice and making it a couple of days before I plan to serve it, the flavor seemed so much better after a couple of days. It is so simple and quick to prepare. I did add lemon zest over the top of my pie befor adding the whipped cream.

I'm not much of a fan of lemon pie, so it was no surprise that I didn't think this recipe was that great, but my mother loves lemon pie and wasn't that impressed either. It was good but it tasted too lemony tart for us. If I make this again, I would use only 1/4 cup of lemon juice and I think some lemon zest and yellow food coloring will help a lot.

Before I made this, I read the reviews and made a few changes(that's why I gave the recipe only 4 stars). I increased the lemon juice to 2/3 of a cup, added 1 1/2 tsp. lemon extract, added a few drops of yellow food coloring, sometimes make the crust from scratch in a 9" springform pan, and sometimes top the pie with a layer of whipped topping and a sprinkling of the leftover crust mixture. It's always well liked by the family. I have made this many times and will continue to do so!! Thanks for posting and for the helpful reviews:)

Great recipe, one variation is just add a can of crushed pineapple (drained) and fold (do not beat) together, Pour into graham cracker crust. Put in freezer. I find with the pineapple this makes two pies.

Very good and this recipe was quick and easy to make, but the next time I make it I will try one of the other suggestions, adding some more lemon juice and food coloring, I like more lemon look, thanks for the recipe.

Very good! And SUPER easy to make. Everyone liked it. I increased lemon juice to 2/3 cup as suggested.

A lady at work makes this. light, creamy, not too tart or sweet. fantastic

This was my first attempt at making any type of lemon pie. I made this recipe and the "Sour Cream Lemon Pie" also from this site as 2 of my desserts for Thanksgiving dinner. I wanted to compare the tastes between a quick, condensed milk-based recipe to one where you actually cook up a custard. My diners overwhelmingly preferred this one, which is great, since it's so easy! I actually preferred the other recipe, which is why I can only give 4 stars. But I'll definitely make this one again, since it is so incredibly quick and easy, and most people seemed to really love it.

very good, light and sweet got rave reviews

Great and easy. Will make again. Added lemon rind to the lemon juice for extra zing; it worked! We made the crust too, and prebaked it; the pie held up for a few days in the fridge without getting soggy (some of the kids aren't lemon fans and I paced myself).

An awesome summer pie! Excellent with BBQ or potluck if you want a light, lemony dessert. I like to make my own graham cracker crust (buy the ready to use Keebler Graham cracker crumbs) since it tastes so much better - sweeter, crunchier and homemade tasting. I think the ready made crusts always taste stale and they crumble and fall apart when you cut into them. Like others, I added about 5-6 drops of yellow food coloring, added 1.5 teaspoon lemon extract and increased lemon juice to 2/3 cups (use quality bottled lemon juice). Sweet and tangy, similar to a lemon chiffon pie and will take you a whole 15 min. from start to finish. TIP- Freeze this, especially if you add more lemon juice. Trust me, it won't be 'frozen', but will taste like a silky key lime pie coming out of the freezer. The fridge isn't cold enough to firm this up. I also make this in a 9 in. springform pan which makes serving and cutting very easy.

A great addition to my Easter Dinner. This pie was so easy to put together! I upped the lemon juice to 1/2 a cup, added the zest from one grated lemon and used real whipping cream, and a small amount of yellow food coloring. For those of us that love lemon, this was a big hit. Thanks.

This is my new favorite dessert! It's so easy, and fabulous. I thought it wasn't quite lemon enough the 1st time, so the 2nd time I made it I used 2/3 cup lemon juice, and it came out a little softer, but zingier, which I like. I also put a few drops of yellow food coloring, to make it the perfect lemon-yellow color. It's my new standby though, it's so easy and delicious!

This recipe was very easy, but I just didn't care for the taste.

Excellent and SO easy to make! I ended up making 2 pies with the ingredients. I put mine in the freezer and served them like that. Very tasty. If you want it to "look" lemoney, just add some yellow food coloring to the ingredients to give it a pretty yellow flavor.

If I could I would give this recipe 10*'s. My mom used to make this for me when I was a little girl. She sometimes substituted lime juice for the lemon and some times she would add a bit of lime juice to the lemon juice. This recipe brings back so many memories...now I plan to use this recipe to build memories with my own son's and friends at church.