Reviewed: Mar. 4, 2012

I didn't have my own recipe with me on holidays so I tried this. It was pretty good but I would eliminate the flour. My original recipe doesn't call for flour and I found it made the bottom layer of pie a little gummy. But the taste is good. Also always use fresh squeezed lemon juice for a better flavour.

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Reviewer:

Cobourger

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Cooking Level: Expert

Living In: Cobourg, Ontario, Canada

Reviewed: Feb. 4, 2012

Tasty tasty!! Thank you for posting! We loved it!

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Reviewer:

HisPixie

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 10, 2012

Delicious! I used a whole-wheat frozen pie crust from Whole Foods and poured the filling right into the frozen shell before sticking in the oven. Light, tangy, sweet, EASY!

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Reviewer:

TalGeb

Reviewed: Nov. 27, 2011

This is one of the best pies I have ever made or even eaten.

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Reviewer:

memlaine

Reviewed: Jun. 8, 2011

I used Meyer Lemons as I have a tree in the back yard. It was very good. I am not a great pastry crust maker, but used the Basic Flakey Crust recipe and it turned out pretty good. Next time I will use regular lemons as I think it will make it more lemony. My family loved this pie.

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Reviewer:

mamacook

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Culver City, California, USA

Reviewed: Jun. 2, 2011

This is the way to go if you like lemon pie but don't like meringue. I followed the recipe exactly and had about 1 cup left over after filling my 9 inch crust. I baked the extra in a custard cup for about 30 minutes. I was a little concerned about the slightly curdled texture when tasting the extra, but I must have overbaked it as the actual pie was creamy and delicious! I will be making this for years to come!!

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Reviewer:

missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

Reviewed: May 28, 2011

I made this recipe for a fundraiser dinner were we serve pies for desert. I made a blueberry topping for it. I have to say that it came out much better than I thought. Smooth & creamy lots of lemon flavor,I will certainly make this again. LOVE IT!

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Reviewer:

mammashaw

Cooking Level: Expert

Home Town: North Hero, Vermont, USA

Reviewed: May 17, 2011

Very moist and very easy to make. Use nonfat milk to cut calories. You can also use custard cups if you don't have a pie shell available. Top with whipped cream. Nice pie to bring to your new neighbors!

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Woonsocket, Rhode Island, USA

Living In: Santa Ana, California, USA

Reviewed: May 17, 2011

Delicious, light and fluffy. Much better use of the egg whites than the usual meringue topping.

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Reviewer:

Chef Bob

Reviewed: May 15, 2011

I baked this pie yesterday. My family did not care for it at all. I baked it just like the instructions said. I did not change a thing. We thought it was too sweet and not enough lemon flavor. I will stick to my lemon meringue recipe.

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