I don't understand why everyone's trying to change this recipe... if done right, it's good like it is. I made this recipe with the ingredients as written, and it came out great (only I added 3 drops of green food coloring) I used 1/2 c. Nellie and Joe's Key West Lime Juice, 1 can sweetened condensed milk, and 5 egg yolks. For the crust, I used Keebler Shortbread crust instead of graham (I like it better, it tastes like butter cookies). I tempered the eggs, meaning I mixed the juice and condensed milk together in one bowl, beat the egg yolks in a seperate bowl, and gradually mixed the milk mixture, one tbs. at a time, into the egg mixture. I think the custard comes better like this, it comes out a weird texture if you just dump it all into a bowl and mix at once, because the eggs and citric acid in the lime juice don't really jive well. Must be combined slowly. That's the key. I baked at 350 degrees for 20 minutes. Chilled overnight. Came out perfect, smooth and creamy, not eggy at all, bursting with flavor, not too strong, not too tangy, not too sweet, just right.. needs no alterations at all. This ones a keeper. Thank you Dinner2 for a great recipe!
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I don't understand why everyone's trying to change this recipe... if done right, it's good...