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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 13, 2008
Fananomal! There is nothing like a really good lime tart. I had something like this once in a restraunt. My family didn't like how tart and sour it was but I loved it! Have you tried a few pecans for the crust before? It adds a splendedly crunchy nutty taste to the tartness, and a devine texture.
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haileygal
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 30, 2007
This was good, but a little thin. Next time I will probably add a little extra cornstarch and heat the mixture until thickened before adding the lime peel. I also decided to enhance the lime flavor by adding a little more lime juice and grated lime peel, as well as a bit more sugar.
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Reviewer:

Crystal
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 10, 2007
Very very good. My husband and in-laws really enjoyed it. The only disappointment was that it was sloppy... more like pudding. Next time I will likely add more starch.
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Reviewer:

Patricia M
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 2, 2007
This is a great recipe, and a nice change from the traditional key lime pie made with sweetened condensed milk. I was unable to find graham crackers here in Mexico, but used a biscuit-like cookie called Hojaldradas. It worked great and lifted out of the tart pan very nicely, but I did add about two more TBS of butter. My husband loved it. He usually does not like key lime pie, and so did my Mexican neighbors. I'll make it again - and again, I'm sure.
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Reviewer:

MexicoKaren
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