Okay, first of all, it's true that the use of water instead of condensed milk really enhances the flavour of the lime. But what I can't understand is why the recipe states to add the lime juice after the rest of the filling is cooked. In my case, the filling was nice and thick up until this point, but the lime juice diluted it so much that it was like soup when I poured it into the pie shell, foolishly hoping that a brief stint in the oven would help it set. Well, it never set, even after a night in the refrigerator. But I hate to waste, so the next day, I poured out the filling, reheated it with a little more flour until it got thick, then poured it back into the pie shell and baked it again. This time it came out beautiful and perfectly set, even without refrigeration. So I would definitely recommend this recipe - just don't do what I did and pour in the filling unless it is thick enough to form ribbons when stirred. If it is too soupy, add more flour or cook it a little longer, but don't hope for it to set up in the oven, because it won't!
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