Reviewed: Apr. 2, 2008

I made two of these pies, both with additional sour cream and one with only one cup of milk the other with the full two cups. For both pies I used about 3-4 tbls of cornstarch to thicken and both pies came out very well. I did freeze them overnight then left refrigerated for two days to make sure they were solidified. Wonderful lemon flavor! I topped with a homemade whipped cream also from the site.

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DINNERATMYPLACE

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

This recipe turned out great! I made it for my husband and parents and they truly enjoyed the recipe. I sent my mom home with the recipe. I took some advice from the other reviews and added a little more lemon juice and sour cream. The consistancy was not as thick as I wanted, but next time I will add a little more flour or a little corn starch (I live at over 5,000 feet so that could have been the problem). Over all great recipe and I can't wait to make it again....

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Stephanie Anne

Cooking Level: Intermediate

Living In: Salmon, Idaho, USA

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Reviewed: Feb. 14, 2008

I have tried making this pie a number of times with the edits other people have recommended (less milk, more sour cream, more lemon), and while the flavor is wonderful, I just cannot get the consistancy right. I've tried turning the heat down low and even using a double-boiler, stirring constantly, but no matter what I do, during the first step of cooking the milk and sugar mixture, big chunks get stuck to the bottom of the saucepan and cook quicker than most of the liquid. So I've never been able to get a nice smooth consistency. Maybe I just need more thorough instructions for the beginning steps... I've made other custards, creme brulee etc, but for some reason this just won't work out for me. That said, the flavor is really really good, and generally the only complaints about texture are not enough to prevent the pie from getting gobbled up quickly. If anyone has suggestions on how to make the pie smoother, I would really appreciate them.

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Julie

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

Double the lemon zest and juice. The hit at our Thanksgiving celebration! Try it.

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BellaMe

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Reviewed: Nov. 24, 2007

I sought out this recipe because it is my husbands favorite pie. I made it for Thanksgiving-- 2/3 cup of lemon juice is too much! It was way to tart. I would recommend 1 1/4 cup of sugar and 1/2 cup of lemon juice...otherwise it was a nice pie. I did put in the extra sour cream and that made it even more necessary to have the extra sugar.

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Charmaine

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Reviewed: Nov. 23, 2007

I LOVED this recipe, especially with the less milk/more sour cream and lemon adjustments suggested by other reviewers. I made this one "Lemon Pie 1", also from this site for Thanksgiving dinner. The other pie is a quick condensed-milk based recipe. Interestingly, most of my diners preferred the other one, but to me, nothing can compare to the taste of a homemade custard, and this one was easy and delicious! I made it with a graham cracker crust and served it with whipped cream...fantastic!

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carina

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 11, 2007

no one in my family would eat this pie. I tryed it as the recipe stated and with the changes. Either way we did not care for it. Sad because it one of my husbands favorite pies.

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Punchbowl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Kuna, Idaho, USA

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Reviewed: Jul. 6, 2007

Wonderful. I had to cook the sugar/milk/flour for a looong time to get it to thicken and bubble but it was so worth it. My mom who doesnt even like lemon went back for thirds.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 29, 2007

Found I had to add about 1 and 1/2 TBLS corn starch to thicken this a bit more - I think because I'm at high altitude (5000 feet). Used graham cracker crust - excellent pie - then made the filling again, and served it parfait style, altering with layers of whipped cream, spooning raspberry coulis over the lemon pie filling. Top with whipped cream, 1 perfect raspberry and some mint leaves. This recipe is simply wonderful - everyone loves it!

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MUSIC_MINX

Cooking Level: Expert

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Reviewed: Feb. 5, 2007

This is a great recipe. Even my mother who loathes sour cream loved it. I used a cup of sour cream, doubled the lemon juice. Like the prior reviewer said, while your boiling the ingredient you need the batter to be ridiculously thick since the sour cream, butter & juice are going to thin it out. Great presentation after I topped it with whipped cream & a twisted slice of lemon.

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 27, 2006

I read reviews so I also dropped the milk down and the lemon juice up. Didn't real like the pie at room temp but couldn't get enough of it refrigerated. I have always had drouble getting a lemon pie to set up. I guess the trick is to make sure it is ridiculously thick prior to adding the lemon juice and butter. I did cut the flour down to 1/4 cup and also used 1/4 cup of cornstarch. I might add a little more sugar next time.

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tagteamedbymidgits

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Reviewed: Aug. 10, 2006

Beautiful and delicious! I also followed suggestions to decrease milk to 1 & 1/2 cups and increase lemon juice a bit. Had no trouble with it being too runny - be sure you continue to cook for the specified amount of time and you will be fine. Mine got very thick and would probably have been fine with the full amount of milk. I made another lemon pie (Bill Clinton's Lemon Chess Pie from this site) for my husband to take to work because I had slightly burnt the shell on this one (not paying attention), but I should have sent this one; it was MUCH better. Next time, I'd make a double batch. My only gripe: what do I do with the egg whites that are left over? I don't feel inclined to make meringue. :-P

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Wannabe Cook & Mom of 2

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Reviewed: May 12, 2006

I tried this recipe for a reitrement reception and they were a big success. I didn't do much in the way of changing this recipe except cut back slightly on the milk, then added a bit more lemon juice, zest, and sour cream. Instead of a full-size pie shell I used Athena's Mini Shells and topped with whipped cream. It's a keeper!

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RESAM

Cooking Level: Intermediate

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Reviewed: May 11, 2006

Wow, Wow, Wow. I'm not the best cook, just ask my husband, but I made this in the morning and it was gone by 9pm. My husband could not get enough of it. The only changes I made were to increase the lemon rind, lemon juice and sour cream and decrease the milk, as suggested by previous people. I also used a graham wafer crust as I prefer them to regular crusts. The sour cream part kind of confused me but it really brings out the lemon and makes it really creamy!

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laurencelle

Home Town: La Broquerie, Manitoba, Canada

Living In: St. Adolphe, Manitoba, Canada

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Reviewed: Mar. 9, 2006

Very yummy pie and easy enough to make. I'd increased the lemon juice to 3/4 cup and increased the lemon zest to 1 Tbs. but it still wasn't lemony enough for me (just personal preference) so I might increase the zest next time. I'd also substituted some of the sugar with Splenda and you can't even taste the difference. I decreased the milk to 1.5 cups and increased the sour cream to 1 cup (as some reviewers had suggested) and used the cornstarch instead of flour and the pie was still too runny to hold it's shape even after refrigerating it for 24 hrs. I will probably try increasing the cornstarch amount next time. I do love the creamy flavor though!

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jessica

Cooking Level: Intermediate

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 11, 2005

The only reason that I am giving this a three is because it did not thicken up very well. The taste was very good but it was not very pretty. Will try adding some cornstarch like another reviewer to see if that helps.

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LESLEYfromWI

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Reviewed: Sep. 29, 2005

One of my favorite recipes from this site. Per suggestions, I also increased the sour cream, lemon juice & zest and decreased the milk. Excellent!

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NIEMEIER

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 25, 2005

I used some of the suggestions and put 1 1/2 cup milk, 2/3-3/4 cup of lemon juice and 1 cup of sour cream... this was awesome! Tasted just like my favorite pie from the resaurants... YUM!

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BKPPBROWN

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Reviewed: Aug. 23, 2005

YUMMY! I used vanilla soymilk, extra sour cream, and a fresh lemon, I also didn't have enough eggs (only 2) and It still worked out very good. It was so good, and easy! Definitely will make again.

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charlene

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Reviewed: Jul. 21, 2005

This is an especially delicious lemon pie. I made a whole wheat crust, then for the filling I followed one of the other reviewers advice and upped the lemon juice ,used more zest and less milk and I added 1 tsp. of lemon extract. For the milk I used soy milk and instead of sugar I used splenda. It turned out wonderfull even with all the low fat and no sugar substitutions.I liked this pie alone ,with no topping. Whipped topping seemed to take away from the pure lemon taste. Definiteley one of the best pies I've ever eaten. Thanks Michelle!

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HARLOW2

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