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.
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