Reviewed: Feb. 19, 2012

If you are looking for something easy and delicious this is it! I made a homemade graham cracker crust, baked and then chilled and added the filling. We love lemons so I juiced three but it was probably more than the 1/3 cup called for in the recipe. I just kept tasting the filling and then adding more to our taste. This pie is really yummy.

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Reviewer:

Linda

Reviewed: Jan. 11, 2012

Per seeing other reviews I used 1/2 cup of lemon juice and 1 tablespoon of lemon peel. It was the perfect amount for us. It had a nice creamy lemon flavor. I would def make again. Very easy.

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Reviewer:

RatherBeCooking

Cooking Level: Expert

Reviewed: Dec. 28, 2011

There really isn't much depth to this recipe, its basically just sugar and lemon. No hints or notes of anything else, its a good simple pleaser if your craving sugary lemon, but I would never attempt to serve this as a dessert to impress anyone.

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Reviewer:

Krystina

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Union Gap, Washington, USA

Reviewed: Nov. 12, 2011

Nice flavor.

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Reviewer:

Jenbeth

Reviewed: Oct. 21, 2011

Very good pie-- I topped it with "Blueberry Breakfast Sauce" from this site. My guests were happy. I called it "Lemon Cheesecake Pie" because the cream cheese flavor is strong. It is a softserve pie, not as thick as most cheesecake. It wasn't soupy though--it still held up and tasted delicious. As easy as it was, I'm sure I'll make it again and the blueberry sauce went so well with the lemon.

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Reviewer:

Tammy Lynn

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Cooking Level: Intermediate

Reviewed: Sep. 23, 2011

Easiest pie recipe ever! All I added to this was the zest of a lemon. Great with whipped cream and/or blueberry sauce.

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Reviewer:

tamardesign

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Jul. 15, 2011

I wanted to try this recipe, but the cream cheese scared me. I was worried that it was going to taste like cheesecake.

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Reviewer:

Deanna

Reviewed: Apr. 26, 2011

I upped the fresh squeezed lemon juice to 1/2 cup and added 1T lemon zest. (If you use bottled juice, 1/3 cup may be enough.) Aslo subbed fat free cream cheese. Served with whipped cream as a topper. Sweet, creamy, and lemony but not tart. We really liked it.

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Reviewer:

RAMY813

Reviewed: Mar. 29, 2011

This was really yummy and easy to make. Just make sure to soften the cream cheese before so the filling is smooth and creamy. Like other reviewers I also used a 1/2 cup of lemon juice and added 1 tablespoon of lemon zest and the lemon flavor was perfect. Thanks for the great recipe!!!

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Reviewer:

Cupcake Princess

Cooking Level: Intermediate

Living In: Alpine, Utah, USA

Reviewed: Mar. 25, 2011

This is a pie my mother has been making since I was a little girl. We call it a cream cheese pie. She adds 1tsp of vanilla extract and may use up to 1/2 c of lemon juice. It is a staple at family functions, and is always yummy. Mom always says it is very important to have the cream cheese at room temp, and beat it first separate from the other ingredients so you have a homgeneous mixture:-)

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