Reviewed: Sep. 2, 2008

For ease this recipe gets a five star. For all that sweetness that overtakes everything else only a 2 star. So, I rate it three stars. Don't be afraid to use less of the sweetened condensed milk. A good pie for company or something special. Add more lemon and lemon zest to brighten the flavor and cut the sweet taste from the milk. Don't be tempted to use evaporated milk, however. It won't work in this.

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mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: Sep. 2, 2008

I've made this pie for years -- with the addition of 1 Tbsp of vanilla. I also top it with reduced-sugar cherry pie filling or blueberry pie filling. My husband requests this for all special occasions.

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Magicat


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Reviewed: Aug. 10, 2008

This pie was good! The only thing that I would have preferred was how the pie set up- mine wasn't as firm as I would have liked it to have been and I let it set up for 24 hours. Cool and creamy flavor, though, and it looked very pretty with fresh lemon slices on it as decoration!

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Emily M.

	Cooking Level: Expert Home Town: Upland, California, USA Living In: Rancho Cucamonga, California, USA
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Reviewed: Jul. 15, 2008

I'm from Holland so unfortunately we don't have graham crackers over here. The crust i made did not turn out to great but the lemon filling... yummie! So easy to make and soooo creamy! i will defenatly make this recipe again!

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indiarosa


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Reviewed: Jun. 21, 2008

My children made this pie for their church auction. The pie was quick and easy for them to make. I just couldn't resist bidding for it! It was worth the $35...YUM!

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Marie


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Reviewed: May 22, 2008

I wanted to try something new so I gave this a shot. It was definitely tasty. It tastes creamy like cheesecake and the flavor from the sweetened condensed milk is unmistakable. I added lots of lemon zest to the filling and topped the pie with crushed graham crackers, whipped cream and frozen rasberries. Next time I'll use less sweetened condensed milk and more rasberry topping.

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Hawaiian Import

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Kailua Kona, Hawaii, USA
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Reviewed: May 21, 2008

mmmm very yummy and very easy; thats the best part, jaja. I use 1/2 cup of lemon juice because it needed more lemon flavore.

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gise

	Living In: Olympia, Washington, USA
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Reviewed: Apr. 28, 2008

This is a great recipe. It's fast, easy and it doesn't fail! I've made it for a couple of goodie days in a pinch now, and it's turned out beautifully each time. The only tip I can offer is, as someone said above, to make sure that your cream cheese is entirely soft before you begin the mixing. As well, this pie is great to play with - I added some blueberries, and it turned out yummy!

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DallasLizzie

	Cooking Level: Intermediate Living In: Dallas, Texas, USA
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Reviewed: May 31, 2007

This was so easy and so good! I froze it and served it that way with whipped cream on top - fantastic summer dessert. Creamy with a light lemony flavour, hard to believe it was so quick and simple to make.

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Leslie K


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Reviewed: Apr. 17, 2007

This was fast and very easy. I used a ready made shortbread crust, freshly squeezed lemons and added whip cream to the top. It turned out really good. I did forget to let my cream cheese set out for a bit so it was a little lumpy and hard to mix. Next time I will also add a little more lemon juice. This would be good to take anywhere, just garnish with lemon slices and it is so pretty.

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Pam Ward


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Reviewed: Mar. 12, 2007

Like KimW I also increased the lemon juice (I added a lime) to almost 1/2 cup, but after I tasted it, it seemed too tart, so I added 2 or 3 tablespoons sugar. I was not wild about the cream cheese addition and thought it was OK. But my Mom loved it--said it melted in her mouth!

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GRANNYLOOHOO

	Cooking Level: Professional Home Town: Bixby, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Mar. 12, 2007

I increased the lemon juice to 1/2c and added some lemon zest. Great pie! My husband loved it! Thanks!!!

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KimW

	Cooking Level: Expert Home Town: Northfield, Minnesota, USA Living In: Rochester, Minnesota, USA
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Reviewed: Jul. 31, 2005

It's so good, I wanted to eat the whole thing. I didn't, though!

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LADYVINCENZA


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Reviewed: Jan. 24, 2005

My husband found this and made it for my birthday. It was so delicious I ask for it all the time. It is a GREAT pie and so easy! I add a couple tablespoons more lemon- or even more sometimes. I love a tart lemon flavor.

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LONNAJOE

	Cooking Level: Beginning Home Town: Liberty Hill, Texas, USA Living In: Fort Worth, Texas, USA
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Reviewed: Nov. 21, 2004

this is one of my favorite pies. i grew up eating it except we always just called it cream cheese pies. i would also recommend freezing it. that's my favorite way to eat it. it's also good topped with cherry pie filling. :)

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BRETTNSHARA

	Cooking Level: Intermediate Home Town: Bakersfield, California, USA Living In: Carmichael, California, USA
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Reviewed: Oct. 22, 2004

I made this because everyone else seemed to think it was great, but I thought it was terrible. I softened the cream cheese and beat the heck out of it and it was still lumpy. Then I tried to eat a piece and the first bite made me feel sick. I don't know how my boyfriend made it through a whole slice.

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CRIMSONTYGRESS


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Reviewed: Sep. 11, 2003

This was a easy & a great recipe. I added a little vanilla and sprinkled some lemon zest on top.

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