This recipe has all the taste but it's not quite right yet. I like the idea of using sour cream and ommitting the egg yolks because you don't get that eggy residue taste in your mouth. The lime becomes the real star where flavor is concerned.
Though I tried to follow the directions exactly as written, the end result is that the filling didn't set up right. I ended up making an executive decision to continue baking it in the oven more than twice as long than the recipe suggested because 5-8 minutes was just a joke. I now wish I would have baked it for another 10 minutes as I wonder if that would have resulted in a firmer consistency. I will probably try that in the next go.
Does anyone have a suggestion for how this recipe - using just fresh lime juice, condensed milk and sour cream can result in a pie fillign that is not goey or runny?
PS - I got 3/4 cup of lime juice from exactly 6 limes. That was a nice surprise!
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This recipe has all the taste but it's not quite right yet. I like the idea of using sour...