I’ve been making this for decades. It’s very good.
However, having lived in the FL Keys, and having grown Key Limes, I can tell
you that it’s almost impossible to zest a real Key Lime. Their outer skin is
extremely thin. Under which is a thick pith that is excruciatingly bitter. If I’m
up for the extra work, I garnish mine with candied lime zest. BTW, what they’re showing in the picture are regular
limes and not Key Limes. Key Limes are small and bright yellow.
it tasted kind of cakey maybe it's becuz i didint have any grham cracker crust so i had 2 subsitute with another cookie crust, or i didn't cool it properly and i tried 2 add a mengrie, it's good but a little ehh
I thought that it was a great starting point for a lightened Key Lime pie. However, I feel that the recipe called for a little too much Key lime juice, so I would recommend starting at 1/3 cup juice instead and adjusting from there. Otherwise, a good texture, and it was great topped with some Cool Whip.
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