In article >,
zxcvbob > wrote:

> 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)

Wimps. I use 2/3 cup of key lime juice for a 9" pie. I do, however,
use Mexican limes, which are closer to the original Key Limes than the
larger Persians. I refuse to use bottled lime juice, which tastes stale
and skanky to me. Many (most?) of the bottled products that claim to be
"Key Lime Juice" are actually made from Persians.

I grew up in South Florida, and sampled KLP from a lot of recipes and
restaurants. My all-time favorite is from Mangrove Mama's, a cozy
little bar & restaurant on Sugarloaf Key (milepost 20). You can find
several alleged versions of their recipe via Google. Here's the one
that I use, as posted to usenet a few years back:

<http://groups.google.com/group/seattle.eats/msg/1f7796e96e35ab58?hl=en>

--
Julian Vrieslander