This is a great recipe and all who eat it rave. I do however, leave in the oven for 30 minutes to set more, otherwise it is too soft.
Last time I made it I also tried adding 1/2 cup or 1 small personal container of plain Greek yogurt. Didn't change the flavor a bit, but added a little more then just the sweetened condensed milk to the base. Just sharin-
I made exactly as directed with regular limes since no key limes available in my area. It was fantastic - everyone loved it and asked for the recipe. So easy and delicious. This will be a regular on my dessert list. It was perfectly done after 12 mins at 350 degrees.
I have been making almost the same recipe for years, that I modified from a Walt Disney Resorts cookbook. However, I use 2 real eggs. Especially if your eggs are small, you may want to add another egg white or two. The gal who had a lot of trouble with consistency, be careful and do not beat too long, and an egg change may make a difference. Also key limes make a HUGE difference-you can often find a bag in your produce dept. at a regular grocery store. It takes a lot of key limes to make half a cup, be prepared. You can use bottled, but will not have the rind then, and it will not be exactly the same. Also check the temp of your oven-my oven happens to be off 20 degrees, but I know that and adjust, and recheck it about every 6 months to a year. It also finishes cooking a bit out of the oven if the center is just slightly underdone. My family LOVES this, and never pay attention that it is light!
I suspect the reviewers who thought 2 limes were too many were not using key limes which are about the size of a walnut. You don't get much zest from a key lime and it is very different from the larger Persion limes. I think this is a keeper recipe. Try it with tangerines too. Beautiful. Also the cooking times mentioned are accurate: 12 minutes for convection oven and 20 minutes for regular oven.
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