Super yummy! To cut the crazy amounts of fat, we used neufchatel and nonfat sweetened condensed milk (and will use reduced fat graham crust next time), and I don't think it affected the flavor at all. However, just know that the fat is what makes it set up so beautifully as it cools, so chilling in the freezer is your best bet if you do the same. It's a very very pale yellow, so we used this for our Fourth of July red-white-and-blue dessert with strawberries & blueberries. It was great! Quick heads-up for lemon lovers like me - this is a creamy, soft lemon flavor, not tart like a lemon meringue pie; think lemon yogurt. Definitely have an extra lemon or two on hand for juice (and especially zest) and taste your filling before you pour; I used a microplane so I definitely got every last bit of zest off my lemons, and I would've been bummed if it had been any less lemony than it was. It was great, though - a creamy, cool, refreshing plate o'lemony goodness!
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Super yummy! To cut the crazy amounts of fat, we used neufchatel and nonfat sweetened...