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Reviewed: Jun. 3, 2008

Yum, delicious and easy. Following the advice of the previous review, I also used half the sugar, and the sweetness was just right. I opted to use fresh lime juice (the juice of one lime). I didn't know you could beat evaporated milk stiff, so it was a new experience for me. I'm going to make this recipe for my daughter's class when she shares the book "Pickle Chiffon Pie". Thanks, Patti!

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Reviewer:

Momi

	Cooking Level: Intermediate Home Town: Adak, Alaska, USA Living In: Mount Vernon, Washington, USA
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Reviewed: Mar. 17, 2008

This is a great recipe. I cut the amount of sugar to 1/2 cup and didn't miss it at all. In fact, next time I make this, I will only use 1/4 of a cup because it was still quite sweet. I also added a bit of cinnamon and ginger to the crust for a little flavour. So easy and definately a crowd pleaser.

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Deviant~Gemini

	Cooking Level: Expert
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No Bake Lemon-Lime Chiffon Pie

Reviewer:

Momi

Reviewer:

Deviant~Gemini