"Fred McKenzie" > wrote in message
...
| 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

There is great variance in home-grown fruit, as you know. The one
recipe I would stand by is the one from Joe's Stone Crabs in Miami,
"Eat at Joe's," which specifies: 3 egg yolks, grated zest of 2 limes,
about 1 1/2 teaspoon, 14 oz condensed milk and 2/3 C key lime
juice. Definitely key limes, perhaps yours are somewhat bitter,
which would only show up in cooking as they are overwhelming to
the taste and you might not detect the bitterness from the juice
alone. Suggestion would be to make the recipe with commercial
key limes and see if there is any difference. I've spent about 30
years trying and am still not satisfied but Joe's recipe is the closest
to that of Joe's restaurant in Miami, which is the absolute best that
I have ever had. Fun, isn't it?

pavane