I made this using regular limes, 4 eggs--as recommended by many users--and with adding zest. I also added the meringue topping from Lemon Meringue Pie III and the Shortbread Crust form this site. I had to bake the cake, though, for an extra 15 minutes and then left it in the oven (B/c I had to run out and frankly forgot to take it out). But even though it was still kind of warm and runny when we got home, it was still REALLY good. I made a tin foil tent over the cake for the last 15 minutes so the meringue wouldn't brown any more than it had already in the first 15 minutes. I will def. make this again. Next time, I'll bake for the first 15 min. without the meringue and then take it out, apply the meringue, and then put it back in for another 15 minutes.
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I made this using regular limes, 4 eggs--as recommended by many users--and with adding zest. I...