Reviewed: Oct. 15, 2009

This was amazingly easy to make! The only thing I did differently was add a tsp. of lemon zest. This really could have used a bit more lemon tang, for my tastes, but was still creamy and delicious. I will be making this again, next time I will add 1/4 tsp. of lemon extract, to boost the lemon flavor.

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Sep. 18, 2009

This is very much like a pie my mother use to make. The difference is sour cherries. YUM!

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Tinkabell

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Reviewed: Aug. 26, 2009

this was the best lemon pie i've ever had. here is what i did. I used a little more than 1/3 and a little less than 1/2 cup of lemon juice. Once i put everything together, i didnt like the color of the pie, so i added 2 drops of yellow food coloring, and 1/8 tsp of lemon extract. for the topping i used 1 drop of lemon extract, and one drop or orange flavoring and mix it in with the whipped cream. U must use more than 1/3 a cup of lemon juice tho. my husband LOOOVEEED it.

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Iman

Cooking Level: Intermediate

Home Town: Riyadh, Ar Riyad, Saudi Arabia

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Reviewed: Aug. 5, 2009

Absolutely wonderful and easy! I'm so glad that I found this recipe. It will definitely go in my family cookbook!

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Lyndsey

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Reviewed: Jul. 22, 2009

This cake is to die 4.Its very filling but its gorgeous.I didnt use as much cheese as sugggested nd i used 2tsp.vinilla,1tbs.suger nd 2tsp.yellow food colouring also i used a flan base instead of a graham cruast. Very Easy To Make:)Loved It:)

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Marie

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Reviewed: Jun. 11, 2009

As indicated by other reviewers, this recipe tastes overwhelmingly like cream cheese rather than lemon. I used 1/2 cup of fresh lemon and plenty of zest, and still the cheese flavor was too strong. Furthermore, I beat the cream cheese- don't do this! Cream cheese gets grainy when overmixed, which I didn't know until I made this.

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 9, 2009

YUM! I used 1/2 cup fresh lemon juice, with a little zest for a stronger flavor, and made a graham crust using cinnamon grahams. It was thick and creamy, and refreshing on such a hot day!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: May 24, 2009

This was very simple to make, more of a cheese cake lemon pie. Thanks for the recipe and for the tips!

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cliffyg

Cooking Level: Intermediate

Home Town: Loris, South Carolina, USA

Living In: Summerton, South Carolina, USA

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Reviewed: May 16, 2009

Yummy and sooooo easy to make. This is thick and rich with a perfect sweet lemon flavor. I didnt even use topping and it was great!

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STACIA70

Cooking Level: Expert

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Reviewed: Mar. 8, 2009

As suggested by others, be sure the cream cheese is fully softened, otherwise you get lumps in your pie. I made this with 1 tsp. vanilla, 1 TB sugar, 1/2 cup lemon juice, and 3-4 drops yellow food coloring. A sliced kiwi on top also adds a great touch. Yuuuuuuumy!

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Sven

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

I made this pie last night for work and my co-workers thought it was better than Marie Callendars! I increased the lemon juice to 1/2 cup and layered it with lemon pie filling and cool whip flavored with vanilla and powdered sugar. It came out great. I will make this again and again...Thanks!

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shawnda

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Reviewed: Feb. 15, 2009

the taste was very rich and good, but as a lemon pie, it was a fail. it was more like pudding, with only a hint of lemon. when i want lemon pie, i will not be making this again.

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Misty

Cooking Level: Beginning

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Reviewed: Feb. 2, 2009

This pie does not have any lemon flavor at all. Either the cream cheese or the sweetened condensed milk cover the lemon flavor. I kept adding lemon juice to get some flavor but it just made it sour. Had to throw it out.

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SANDRADIFF

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Reviewed: Jan. 28, 2009

Great pie, i added about 1/2 cup of lemon juice instead of 1/3. I like it with a little more lemon flavor. I also used fresh squeezed lemon juice.

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chef+husband

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Reviewed: Jan. 20, 2009

I added about 1/4 c more of cream cheese, the juice of 3 lemons (approx. 1 c), and 9 drops of food coloring to brighten the color. Topped with whipped cream and it was so good!

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Melissa F.

Cooking Level: Beginning

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Reviewed: Jan. 2, 2009

This was super easy, but i had to add ALOT more lemon.it would of tasted like con milk,with alot more lemon juice it was very good.

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Hatty

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Reviewed: Dec. 23, 2008

Husband and 2 yr old liked it, 5 yr old didn't. I increased the lemon juice to 1/2 cup and husband said it wasn't sweet enough, so next time will probably use less lemon juice. Quick and easy to make - the kids helped me.

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bubluklog

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Reviewed: Nov. 28, 2008

Made this recipe using lime juice for thanksgiving. It was a hit!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Nov. 13, 2008

This is soooo incredible simple and tastes awesome! I did make a few simple modifications. I increase the lemon juice to 1/2 c. and topped the pie with lemon pie filling. I served it with a spoonful of cool whip. It was amazing!

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