Came out great, everyone loved it. Very simple and easy to understand. Just need to remember to let the mixture boil completely to activate the corn starch. I realized my mistake before it was too late and everything turned out delicious.

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!

I was looking for a low carb key lime pie with the more traditional meringue element, which is why I chose this one without sweetened condensed milk. At first I tried it with splenda instead of sugar but it just didn't set up right. (It still tasted good though!) For my second attemtpt I took the lime water suggestion from another reader one step further and used 1 cup diet lemon lime soda, 1 cup water and only a 1/2 cup sugar. The mixture was a little frothy in the beginning but thickened to look exactly like my first attempt. It was so so good this way. I also baked it without the crust both times, which worked fine, but I had to extend the cooking time a bit. I did this by turning off the oven after 10 min. and letting it sit for about 15 min more in the hot oven. It held it's shape well when chilled and served with a pie server.

I've been trying many recipies for the perfect Key Lime Pie and I've got to say, this one is pretty good and quite easy.

I have no idea what I did wrong with this pie (or should I say soup). I made it for my boyfriend cause it's his favorite dessert. The meringue came out great.

Awesome! I'd never made meringue pie before, but this turned out great! The directions were very clear, so even a first-timer like me had no problem. I followed the advice of another reviewer and used lime-flavored water in place of the plain water. Everyone loved it; I'll definitely be making it again. EDIT: It's March 13 and I just tried this recipe again. I did the exact same things I did last time, but this time the meringue would not set. I don't know why.

I made this tonight 12/30/06. It was good, it was alittle difficult but I got the hang of it. Only thing, do not have pie on top rack when cooking meringue. I burnt mine. Put under broiler and watch. That is how Mother made it.

I thought this was great; a very pure and clear flavour as it's not combined with the condensed milk. I will admit, however, that I made a few changes for my own preferences. I like a graham cracker crust, so I used this instead of a plain baked shell. And I don't like meringue, no matter HOW it is made, so I omitted the meringue from my pie. Over all, an easy to follow recipe with excellent results and with a low cost.

needed about double lime to get a full flavor (maybe) very tastey!

I thought that this was ok. I probably won't make this recipe again. I found that the lime tasted waaaaay too limey. The meringue was very, very thick, and didn't taste too great.

So very yummy. My 8 year old son helped make it and he loved it. He wants to make it again tomorrow.

ohhhhhlaaalaaaah! This was to die for. I had never made a key lime pie before, found a lovely and fragrant bunch of them on sale so decided to buy and give it a whirl. This was outstanding! Stood up so nicely, was not soupy, cut into nice slices and sooo creamy. I think the flour is the key to creaminess. The only mods. I made were to add more lime zest, and used 1/2 cup of key lime juice and cut the water accordingly. I also used lime-essence water instead. The lime water is great if you can find it. I get it at CVS drugstore in the dollar aisle! It is simply bottled water with a faint essence of lime. This recipe is a keeper. I used the french pastry pie crust from this site and it all turned out so nicely. **remember to keep egg whites at room temp when making meringue and make sure that beaters and bowl are free from any oil or fat or meringue will not set up.

This was very yummy! I wanted to try a recipe for key lime pie but I didn't have any condensed milk and this was just what I was after. The husband gave it high marks. The only downside is that a day later the pie had begun to "bleed" sugar nectar into the pie pan. It seems to be seeping out of the meringue.

While the taste was good it wasn't 'wow'. The directions were great though, and the lime layer came out perfectly and cut really well. I think both the lime and the meringue needed more sugar to give a bit of a kick.

This pie is very tastey and worth the extra time to make. It is a sure husband pleaser.

Both my son (6) and daughter (11) helped make the pie, and other than a little merenge spread around the kitchen by my son while using the mixer, we had a great experience. We're not experts on Key Lime in Alaska, but you can bet we'll make this one again!

Recipe turned out okay, but definitely not a "keeper" at my house.