Fred McKenzie wrote:
> Regarding Key Lime Pies:
>
> Most recipes I've seen, call for a half cup of Key Lime Juice. However
> that seems to make an extremely strong pie.
>
> I'm using home-grown Key Limes, not the store-bought limes from Mexico.
> They are fully ripe, not picked green. Does this explain the extra
> strong taste, or could there be some other reason?
>
> Fred


My guess is the recipes are for Key(tm) lime juice (Persian lime juice
in a cleverly labeled bottle, not really Key Limes)

Try backing off to 1/3 cup of juice and see how it works. Or dilute
the juice with bottled lemon juice. (ouch. People just started
throwing things at me)

Bob