I made this last week and since it was for a special occasion I went through the trouble of finding real key limes. It took about 9 of these golf ball-sized suckers to get 2/3 cup of juice. I used a recipe from Saveur Magazine that is based on the one served at Joe's Stone Crab in Miami.
I liked the pie – the custard should have been thicker, but I think I ended up using a little more than the 2/3 cup of juice – after all that work juicing them I wasn't going to waste any. I probably used too much zest for the same reason, so there was a touch of bitterness from the pith. The flavor of the custard was bright, tart and refreshing.
I thought the crust was great, I liked the flavor and it had great texture. I only used half the sugar in the recipe.
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