Lemon Cream Pie

I had a problem with the crust that I wonder if others did also.After baking the crust alone, the crust shrunk from the sides of the pan and just covered the bottom. Any ideas what went wrong?Otherwise I liked the recipe.

I must disagree with the raving reviews. I thought this pie would be fabulous, but I was disappointed. Yes, I am a very experienced cook. The texture/cooking instructions were fine. However, I found the pie overly salty. The salt masked the flavor of the gingersnaps and the sweetness of the filling. I agree with one reviewer who found the crust too buttery. If I were to make this pie again, I might try a more traditional graham cracker crust and omit the salt from the crust, plus use 1/4 t. or maybe just a pinch in the filling.

Where can I find the print button? This pie looks delicious and I'd love to give it a try but druther not copy it by longhand.l

Delicious! Next time I will remember to zest the lemons before I juice them.

I love this pie - I am gluten-free and so I use the Trader Joe's gluten free ginger snaps (cook crust for 12 min. or so) and the filling is gluten free too - delicious and easy!

This is one of the best and EASIEST pies ever! I've made this twice. The first time, a friend made the crust and I made the filling. After the first attempt, we decided that the amount of butter can be reduced in the crust. After the second attempt on my own, I concurred. Next time, I'm going to cut it down to at least 5 T, maybe 4T. I also noted, that the brand of ginger cookies made a HUGE difference. The first time, we used Murray Ginger Snaps (purchased at Publix), the second time I used Archer Brand Ginger Snaps (the Target store brand). The Murray cookies were by far the better ones in my opinion. They had just enough bite not to overpower the filling. The Target cookies were WAY too spicy for me! Definitely making over and over again!

Refreshing & very tasty. The crust doesn't taste much like gingersnaps despite the fact that my store-bought gingersnaps had some real bite to them. A quick online search revealed this is a common problem with gingersnap crusts & nothing specific to this recipe. Next time I'll add some ground ginger to the crust to get more of that ginger flavor. The cookie crust was very buttery & not too hard to cut or eat. The lemon flavor wasn't too tart or overpowering -- just a nice smooth lemon flavor. To those who may consider skipping the zest -- DON'T; that's where all the lemon flavor comes from. This was an easy pie to make (didn't even need my mixer, just whisked the ingredients by hand). Perfect pie for spring & very pretty as well. Everyone from my 85 year-old father-in-law to my 3 year-old really enjoyed it.