The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 29, 2009
This was EXCELLENT. I followed the recipe exactly and it had just the right amount of "tartness" to it. Loved it....thank you for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 9, 2009
THIS PIE IS SOOOO GOOD! I was recently in a place called The Village Inn, and had a pie like this, but didn't have anything like that around where I live. The only suggestion I have is a graham cracker crust. It's good with a regular crust, but I think the graham cracker will be GREAT! I am going to go have another piece right now! Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 1, 2008
Wonderful tangy lemony flavor! I am diabetic, so I made this recipe with Splenda instead of sugar and it turned out wonderful! I also used a little less lemon juice than it called for because the first one I made was a little too tangy. Made me pucker! If you use less lemon juice, make up for it with more water.
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Cooking Level: Expert

Home Town: Indianola, Iowa, USA
Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 8, 2008
This pie is delicious. My husband can't stop eating it. It is very easy to make also. I actually didn't add the lemon grate and it came out just as good. Also, if the top layer is not thick enough after you cool it down, just reheat it until it gets thick and bubbly.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 28, 2008
This pie is waesome as is! Wouldn't change a thing. I doubled it for alot of company and put it in a 9x13. I did follow other reviewers and just prick the crust as usual, skipped the foil. I had extra lemon and cheese filling, but it probably would have fit if my crust hadn't shrunk so much (I made my own). Great pie!
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Cooking Level: Expert

Home Town: Bronx, New York, USA
Living In: North Branch, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 5, 2008
My family always bought one (or four!) of these from Baker's Square for holidays! I am so glad I found this recipe. I decrease the sugar in the cream cheese layer to 1/2 c, and prick the crust and bake it in the usual way, but other than that, this recipe is perfect. Thanks!
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Cooking Level: Intermediate

Home Town: Marion, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 29, 2008
Just make it! You will not be sorry. I have made it about 10 times and have tried to tweek it on several occasions. Even though it is always incredible, this is one of the few recipes that I suggest that you don't change a thing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 28, 2007
Made this for Christmas. Everyone RAVED about it. By popular demand, I'll be making 2 more for New Year's. This is possibly the MOST FABULOUS pie I have ever tasted (and I know pie)! The only thing I changed was to add a tiny bit less lemon juice in the cream cheese part - but that's a personal preference thing b/c I don't like cheesecake that is too lemony. Loved this pie! Would give it 10 stars if I could!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 25, 2007
I have made this several times for company and always asked for the recipe. Instead of the bottom filling piped on the top I just use whipped cream
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Cooking Level: Expert

Living In: Brights Grove, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 24, 2007
I just use lemon pudding from a boxed mix for the lemon-y part to save time, but this is a great recipe that makes a light, sweet ending to a heavy or spicy meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 21, 2006
I have made this several times for friends who have mentioned no longer being able to find this type of pie-always to rave reviews. Some tips I would pass on would be: 1) ALWAYS have your cream cheese at room temperature before attempting to mix. Otherwise your cream filling will come out lumpy, and just not have a good texture. 2) make sure you cook the lemon filling long enough. It needs to thicken on the stove or it will just be runny and not set right. 3)add the food coloring sparingly! Too much will make the pie filling part look very fake. I find with the lemon zest added in I usually only use one drop of food coloring. Enjoy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 25, 2006
What a great recipe for a great pie!! While this is a little tricky to make one I made one the rest were easy. I even changed it up and made a lime supreme pie!! It was to die for!!
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Cooking Level: Expert

Home Town: Frederic, Wisconsin, USA
Living In: River Falls, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 11, 2005
Spectacular - fresh lemony zing mixed with sweet cream cheese layer. I didn't use any of the cream cheese mixture on top so I only used 8 oz. of cream cheese and cut back on whipped cream. Used less food coloring for more appetizing look. I am craving this pie now and look forward to making it for the holidays.
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Cooking Level: Intermediate

Home Town: Prosser, Washington, USA
Living In: Vacaville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 19, 2005
This was fantastic. I have made this pie 3 times. I used a frozen pie crust as well as a graham cracker crust, both tasted wonderful. If you like lemon you will love this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 14, 2005
Love it!! It was so easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 13, 2005
Very, very good. I think I'll prick the uncooked pastry pie shell then bake it. For some reason with the foil method, it almost took flight! This is a great pie and I don't even like lemon pie. I do now!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 9, 2005
Hm. Guess this is ok. The yellow food colouring is awful though. Looks & tastes so fake. I like FRESH organic lemons the best. I'll stick to my own lemon pie recipie, thank-you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 6, 2005
My niece referred me to this recipe after making it for the family. Everyone LOVED it. I made it for myself & found it so easy & yummy. Got to thinking about the ease of adding the flavor & thought I'd try it with peach. Used a can of frozen Bacardi peach dacquari mix instead of the lemon juice plus 2 tbsp. of peach schnapps & added a tbsp. of peach schnapps to the cream cheese mixture. Also layered in thin slices of peaches between the layers. It was a MAJOR hit. Can't wait to try it with orange or other flavors or in mini tarts for the holidays. Love this recipe, but especially the lemon, OH triple WOW!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 5, 2005
Wonderful!! Just the right combination of sweet and tart.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 26, 2005
This pie is spectacular! I've made it several times for everything from easter dinner to summer cook-outs and receive raves everytime. I always end up with extra that won't fit in my pie shell so I have a little stash of the filling to enjoy myself before serving. Yum.
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