Whoo-hoo! First time ever making lemon pie--you guys are going to turn me into a baker, yet! I got the 10-serving pie shell and (oops!) 2-pkgs of 2.9 oz pudding, so I used 1-1/2 pkgs. Really important to cook the pudding until it is super thick and boiling. I used about 1 tsp of zest while stirring the pudding, and 4-1/2 Tbsp of fresh lemon juice for the stir-in. Having the crm cheese at room temp was a great suggestion and I ended up using about 3/4 of the can of cond milk. Chilled overnight, this pie set up really well. It was devoured in under 5 minutes--it took me longer to serve it than it took my family to eat it! Kids loved this, too :-)Next time I will use reg whipping cream instead of cool whip, as I never defrost that stuff the right way. The pie is actually superb without any topping at all. It was a great wrap up to our Memorial Day BBQ.

I forgot the lemon juice. I didn't have any trouble with it setting. I did make sure to cook the pudding for a very long time, until it was very thick and boiling. it tastes excellent and was easy (all but for the pudding making part - that's a chore).

I loved this pie! I don't even like lemon much but I made it for my husband. I decided to try a piece and it was delicious!! It's a very creamy lemon flavor instead of a sharp sour lemon like some lemon pie tends to be. Will definitely make again!!!

What a great summer recipe! I used a baked pastry shell, fat free condensed milk and 1/3 less fat cream cheese. I followed the directions exactly as written. It turned out perfect! Thank you "momof3" for the tip about putting it in the freezer for an hour before placing it in the refrigerator. I'll be making this a lot!!

Ive made this pie every summer for the past two years, and I love it. It's like having a cool refreshing slice of lemon-like cheesecake. Yum!

I must have done something wrong, the cream cheese went rancid when I put it into the mixture. I threw the pudding out.

This is absolutely wonderful! You know you can't miss when a five year old looks at you and claims "This is the bestest lemon pie I ever had!"

Very good and easy to make, I added a little extra fresh squeezed lemon juice and it was just tart enough. I put it in the freezer for an hour then the fridge and it was perrrfect!

I fixed thi pie for Christmas & it was a favorite! It was also very very easy. Everyone's wanting the recipe.

The pie was perfect and a hit with family but I think it was too sweet maybe next time will reduce the amount of condense milk.

i love it. my oldest son helped me. he love it too. thank you so much.

After reading other reviews, I used a 10 serving size pie crust and the filling amount was just perfect, added one extra tbls. of lemon juice but will add even more next time. Make sure your cream cheese is room temp. and it will mix in easily with a wire whip. This pie needs at the very least 4 hrs. to set up and even then mine wasn't real cold. I will plan ahead next time so it can chill overnight. YUMMY!!!

My pie turned out to have the consistency of a thick soup. I couldn't slice it without it "growing" back together after 2 hours of being in the fridge...it also tastes very corn-starchy, but I think that's from the pudding mix.

LOVED IT!! It was so yummy and very filling and easy to make. I let it refrigerate for about 4 hours before serving and it set up fine. But, I did notice the next day it had set up even more. When I make again I will let refrigerate overnight. Even my husband who doesn't like lemon ate two slices. Thanks!

I made this for Easter. It was really good. My kids really liked it. Had left over filling. I put it in seperate small bowls added the whipped topping and served to my 1 and 3 year old. All I heard was yum yum.

It was very good. I used a homemade graham cracker crust instead of store bought. My family enjoyed it. I will make it again.

I don't think I will make this again. Had a hard time blending in the cream cheese. It felt grainy.