I’m so glad you enjoyed the pie so much! 🙂
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First time trying one of your ‘Cream’ type pies. Must say it was absolutely Fabulous! Very silky, creamy, light, with perfect balance of sweet and tart.
Although, didn’t have any Graham crackers about , therefore substituted shortbread crust and made individual portions in four inch ramikens. Your whipped cream method on top with a few rasps of lemon rind for looks and a fresh raspberry atop to finish. Was a hit!
As stated before and will again, your explanations, tips and presentation of a recipe is top shelf. Thanks so much for helping me become better in the kitchen with baked goods.
]]>Hi Wendy! Without having tried this we can’t say for sure, but it seems like you would be able to get about 4-5 mini pies out of this recipe. The pies should freeze just fine. 😊
]]>I’m making mini pies for my son’s wedding, how many mini pies do you think this recipe will yield? I’m using disposable tin foil 5″ pie pans. Also, do you think these would freeze and defrost ok? Any info is greatly appreciated! Love your site!!!! ]]>
I do have a russian tea cake recipe. 🙂
]]>Thanks for letting us know how the pie turned out for you! Enjoy 😊
]]>Delicious with a smooth and silky texture. Easy to make too. ]]>
Hi Lyn! Sorry about the confusion! Both ways will work here. I typically use them interchangeably. If you ever run into this issue again it’s always safest to go with the written recipe. Unfortunately I can’t go back and change the videos. 🙁
]]>In reply to Sam.
This is the recipe on the Eagle brand condensed milk can from way back in the day. One of the first dessert I made as a child. Only difference is the pie was top with meringue and baked for a shorter amount of time
Nowadays I make the pie using tart shells and making a whipped cream topping. For my family it was reinventing an old family favorite.
I’m so glad you have enjoyed everything so much, Sherri! 🙂
]]>This lemon pie rivals the one I LOVE from a local barbeque restaurant!! The filling has a wonderful lemon flavor and the homemade whipped cream is a perfect compliment. I have made many of your recipes and have never been disappointed!! Thanks for another great dessert 🤗 ]]>
Hi Amelia! That sounds tasty. 🙂
]]>Do you think this pie would be good with meringue instead of the whipped cream? Thanks!
]]>I’m so glad you enjoyed it so much! 🙂
]]>The first time I made a lemon pie it was such a mess and so bitter. I love all the things lemony so when I found your recipe it was like everything was coming in place. I made a normal pie crust cause I didn’t wanna go through the trouble of crushing digestives and all that. It was perfection! Thank you so much Sam for this recipe. I am forever grateful. ]]>
So happy to hear this, Netti! I unfortunately do not have experience making the crust gluten free so I am hesitant to advise, but I’m hoping maybe someone else who has tried this can chime in! I would think another citrus juice would work well, but yes please let me know how it turns out! 🙂
]]>Love love love this pie! Hubby made it for me for my birthday last month and the recipe was perfect! Would like to make it GF…can this be done easily? Also hubby wants to try another citrus juice like blood orange. Will let you know how it turns out. ]]>
Hi PK! I’m honestly not sure! Were any ingredients substituted (evaporated milk instead of condensed milk would leave you with the results indicated) or could anything have been accidentally mis-measured? Was the pie baked the full amount of time? Could your oven be running cold? I just filmed a video for this recipe last week (coming soon, editing takes a while), which meant making the pie 3 times, and I did not have this issue in any of those instances, so I’m really not sure.
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What the heck! Followed the instructions, and after waiting 30 hours, the pie was soupy and the crust was too hard to come off of the pie plate. The flavor however was delicious. What went wrong??? ]]>
Hi Anita! I would bake the crust first according to the crust recipe and then add the filling and bake. I hope you love it! 🙂
]]>It should keep for a week in the refrigerator. You may need to cover it so it doesn’t absorb any fridge odors. 🙂
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