Fabulous! I used 1 cup 2% milk, 1/2C splenda with 1/2 cup reg sugar. Upped lemon juice to 1/2C as I like strong lemon taste. Prebaked pie crust for 7 minutes @350 (docked the heck out of it first) and glad I took that advice from other reviewers. I would also use a deep dish 10" crust if possible as this make plenty of filling. Mine turned out with a 1/2 layer of custard and 1/2 light fluffy sponge on top. I get requests for recipe often. With minor tweaking, this was the best lemon pie & I make it often. Not much work either in my opinion. I topped with homemade whipped cream flavored with a bit of the zest and 1/4 tsp of lemon extract - SO GOOD! *Based on any negative reviews, I wonder if high altitude has something to do with that? Baking has to be altered at higher altitudes - just a thought. Note: I've made this numerous times using above measurments. Turns out perfect every time but I am near sea level for baking. Try this one. I'm glad I did even tho I had no clue what the heck 'sponge' pie was all about :)
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Fabulous! I used 1 cup 2% milk, 1/2C splenda with 1/2 cup reg sugar. Upped lemon juice to 1/2C...