Eagle Brand® Lemon Cream Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 4, 2014
I made this with fresh lemon juice and the zest of 1 lemon and made my crust with vanilla wafers and ginger snaps. Baked for 20mins and top with fresh whipped cream once completely cooled and refrigerated. My family loves this pie!!
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Photo by kcarolf

Cooking Level: Expert

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Reviewed: Dec. 25, 2013
My husband LOVED this. Perfect consistency. I, too, made my own graham cracker crust and baked for 20 minutes. Perfectly textured.
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
Reviewed: Oct. 29, 2013
excellent! only thing i changed was used fresh lemon juice!! It'll be eaten up in less than 12 hours!!
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Reviewed: Aug. 29, 2013
Sweet and simple and perfect for us! I included the zest of two lemons.
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Photo by mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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Photo by naples34102
Reviewed: Aug. 14, 2013
A delicious lemon version of Key Lime Pie and just as delicious. Just a couple of tips – beat your egg yolks until thick and lemon-colored. Add 1-1/2 tsp. of grated zest (I also used fresh lemon juice). Baking this for 30-35 minutes is not necessary and may even be too long - 15 minutes is just fine. I also used my own graham cracker crust: 1-1/4 c. graham cracker crumbs, 2 T. sugar and 5 T. butter, melted. Pat into pie dish and bake at 350 degrees, 7-9 minutes.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA


 
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