I love this pie! I served it at a family dinner and everyone loved it. It is light and creamy - just perfect for warm weather. I did make one change to the recipe. Instead of rolling out the dough into a pie dish as the recipe recommended, I just used pre-made pie shells. It made things a lot easier. You can either use 2 standard-sized pie shells or one deep-dish pie shell, depending on how thick you want your pie to be.
Lemon Cream Pie
One2cook Posted: 04/23/11
steponme Posted: 05/30/11
The lemon filling was delicious; however I felt the ready made refrigerated pie dough did it no justice. This filling deserves a homemade pie crust!
LindaThiel Posted: 06/19/11
I followed the directions exactly how they were written. Instead of covering the whole pie with whipped topping I drizzeled a small amount of blueberry sauce on top and then a dollup of whipped topping. It was just wonderful. Will make again and again
nagem13 Posted: 04/24/11
This pie was great! It didn't feel like I was eating "light" dessert at all. It would also be really good with graham cracker crust- I think that's what I'll try the next time I make this. Definitely recommended! http://meganskitchenadventures.blogspot.com/2011/04/lemon-cream-pie.html
Jaimerika Posted: 04/27/11
This is the best lemon cream pie I have ever had. The filling is thick and creamy and delicious. I will be serving this again!
pretendchef Posted: 06/14/11
This was good the day I made it, and excellent the day after once it had time to chill and get really firm! The lemon custard was outstanding, and the presentation was really nice. I served this to guests, and it got rave reviews though the filling hadn't quite firmed up yet. It does deserve a homemade crust, but I was strapped for time and the refrigerated dough did the trick in a pinch. definitely a keeper recipe.
Trishia64 Posted: 06/21/11
I made this for a neighborhood get together last weekend and it was well received. Due to time issues, I used a graham cracker crust I had on hand. The filling had a lovely, light lemon flavor - not too tart. I wish I had more time for it to chill as the filling was still a little soft when we ate it, but there weren't any leftovers to check the next day. I will definitely make it again.
mjbee256427 Posted: 06/22/11
This pie was simple to make and delicious to eat. Definitley a keeper!
Prakash Posted: 06/24/11
cookfromsocal Posted: 07/07/11
This pie was fantastic. Next time I'll put in 3 teaspoons of the rind as it wasn't as lemony as I like. I don't know what I did wrong with the piecrust as it shrank but I covered the sides with the pie filling. I used the whipped topping in a can and sprayed the filling until it looked good. A definite repeat.
MaryEliz Posted: 10/22/12
This doesn't taste like a CL recipe, according to my teenagers. The only tweak I made was to add a few drops of yellow food coloring as it looked a bit anemic, ie not lemony enough, but the flavor is terrific. I rarely give 5 stars, so this is a great review for me.
portland Posted: 09/02/13
taste was good, texture nice, but it didn't have the lemony taste that i prefer. i know this is a lightened pie, but the fat-free whipped topping did not seem to do the filling justice.
CarrieLMB Posted: 06/30/13
Very nice, tasty and smooth. 6 WW Pts plus per 1/8 made with fat free cream cheese and fat free cool whip.