Family said these are the best cupcakes I have made. They were light and fluffy, and the lemony flavor was nice and light, not overpowering however I did make one minor change. I did 1/2 the recipe (about 16 cupcakes) and the full amount of lemon juice, so I will double it when I want to make a full batch

Reviewed On: Mar. 9, 2012

I have made key lime pie before and this recipe sounded exactly like the one I used before but so many people complained that is was runny. I couldn't figure it out why until I read a lot of other recipes. The temperature is way too low. I followed this recipe for the most part except increased the lime juice to 1/2 cup and I baked it at 325 for 15, then let it cool to room temperature, and stuck it in the freezer for an 30 minutes before I could't help but cut it. another 30min-1 hour in the freezer and it would have been completely cool in the center (it was lukewarm). If you read any other recipes you will see a temperature of at least 300 is the norm and I wonder if 250 is a typo, maybe they meant 350?

Reviewed On: Jul. 21, 2011

The crust is very flaky and delicious. I like that I can use it for every thing from quiche to pecan pie. It is easy to roll out. I don't always chill it for the full 30 min. I just make the crust first and chill it for as long as I'm preparing whatever goes in it and it still works the same.

Reviewed On: Jun. 23, 2009