Comments on: Lemon Pie Recipe

By: Sam Merritt

Sam Merritt — Fri, 12 Sep 2025 20:45:25 +0000

In reply to Cande. Hi Cande! Since it's the crust, either will work. I cut back the butter and sugar a little bit just to tweak the crust. It should not be making the pie itself soupy. I hope it was a success! :)

By: Cande

Cande — Sat, 06 Sep 2025 18:16:31 +0000

Hello Sam, in your recipe it states 3 tablespoon sugar butter says 7 tablespoons as I watch the video you add 2 tablespoons of sugar and 6 tablespoons of butter. My question is that extra tablespoon of sugar. Make the pie soupy. I baked it for 18 minutes then another three minutes it still looks soupy so I added three more minutes now I can’t cut this pie because it’s a gift but I do have to say all your recipes are spot on, and I will continue to use them

By: Sam Merritt

Sam Merritt — Mon, 07 Jul 2025 14:23:39 +0000

In reply to Madison. I'm so glad it was such a hit, Madison! :)

By: Madison

Madison — Sat, 05 Jul 2025 14:16:25 +0000

I tweaked this just a bit and added the zest from a full lemon to each the crust and the filling and it turned out phenomenal. I also cooked it a minute longer than it requires just to make sure it was done completely in the middle which all ovens are different so not a huge issue. My family absolutely love it and is demanding it for future get togethers! I didn’t do the whipped topping and my family said it doesn’t need it and that it would actually be a crime to put anything on top so if you don’t want the whipped topping it is not an issue with flavor! Highly recommend a try and it’s a pretty simple recipe so anyone can do it!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 23 Sep 2024 13:59:00 +0000

In reply to ML DeMarco. Thanks for trying our recipe! We are so happy it was such a hit

By: ML DeMarco

ML DeMarco — Sat, 21 Sep 2024 01:20:55 +0000

Made this pie to bring to a picnic and it was a huge hit! Thanks Sam!!!

By: Sam

Sam — Thu, 09 May 2024 01:24:34 +0000

In reply to Melissa. That sounds delicious! I'm so glad you have enjoyed them so much, Melissa! :)

By: Melissa

Melissa — Wed, 08 May 2024 21:21:05 +0000

In reply to Emily @ Sugar Spun Run.

this recipe is amazing! so easy, too! I’ve actually started making it into mini 4in pies now, and we freeze them. their texture becomes firm, but still edible as a delicious frozen treat without any thawing. thank you!

By: Sam

Sam — Mon, 25 Mar 2024 15:53:11 +0000

In reply to Denise b. Hi Denise! I haven't tried it so I can't say for sure how much filling you would need, but it could work in your pan.

By: Denise b

Denise b — Thu, 21 Mar 2024 05:09:51 +0000

In reply to Sam. can I use this in a deep dish pie pan, and if so can I just double the filling recipe?

By: Sam

Sam — Wed, 24 Jan 2024 14:09:03 +0000

In reply to dlewbetweentor&la. I'm so glad you enjoyed the pie so much! :)

By: dlewbetweentor&la

dlewbetweentor&la — Wed, 24 Jan 2024 06:41:54 +0000

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.

By: Regina K

Regina K — Tue, 30 May 2023 02:06:26 +0000

searching for how to 1. Add/make a meringue top, instead of whipped cream. 2. How long to bake the pie. I thought you had a meringue recipe for something. I made the swiss meringue frosting, maybe that's what I was thinking of...

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 29 Sep 2022 19:37:29 +0000

In reply to Wendy. 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.

By: Wendy

Wendy — Thu, 29 Sep 2022 18:38:43 +0000

Hi…
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!!!!

By: Sam

Sam — Mon, 21 Feb 2022 14:09:32 +0000

In reply to Josephine Batol. I do have a russian tea cake recipe. :)

By: Josephine Batol

Josephine Batol — Mon, 21 Feb 2022 09:34:09 +0000

I need recipes for tea cake please. Thanks.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 17 Jan 2022 16:52:47 +0000

In reply to Cas Coh. Thanks for letting us know how the pie turned out for you! Enjoy

By: Cas Coh

Cas Coh — Sun, 16 Jan 2022 06:34:15 +0000

Delicious with a smooth and silky texture. Easy to make too.

By: Sam

Sam — Fri, 19 Nov 2021 17:56:28 +0000

In reply to Lyn. 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. :(

By: Lyn

Lyn — Thu, 18 Nov 2021 21:59:06 +0000

Hi Sam – I gathered all my ingredients shown in the recipe but wanted to watch the video first to see if you use light or brown sugar for the crust. In watching the video, I noticed you did not add any brown sugar and you used 6 tablespoons butter not 7 tablespoons as shown in the recipe. I am confused as to what to do. Thanks for your help, Lyn

By: Rochelle

Rochelle — Sun, 18 Jul 2021 15:06:33 +0000

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.

By: Sam

Sam — Tue, 13 Jul 2021 15:20:22 +0000

In reply to Sherri. I'm so glad you have enjoyed everything so much, Sherri! :)

By: Sherri

Sherri — Tue, 13 Jul 2021 02:11:33 +0000

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 🤗

By: Sam

Sam — Thu, 17 Jun 2021 16:59:59 +0000

In reply to Amelia. Hi Amelia! That sounds tasty. :)