This recipe made me homesick, well the base did. In Australia we use "Golden Syrup,
which is a darker syrup than the Karo light. I find it gives the base more taste. You can also
use the base recipe for GREAT Aussie Anzac (Australia, New Zealand Army Corps) cookies.
Just place a teaspoon of the mixture on a cookie tray 1 inch apart. They get their name
because they were sent to the "diggers" soldiers in WW1.
Like a key lime pie with a macaroon crust. YUMMMMMM
I had to write in about this one -- it's truly outstanding. Unlike some others, I find it too sweet for my tastebuds so I cut the sugar in the crust to 1/4 cup (or less). Also, I've tried it with 2 whole eggs instead of 4 yolks. I separated the eggs, beat the whites and folded them in before baking. Same taste - just a bit lighter. Finally, why not use the lime zest since you're using the limes? Nevertheless, however you tweak it, a fabulous recipe.
When they say don't brown they mean it! Also don't substitute key lime juice in the same proportion use 1/4 c instead or else you will have a VERY TART PIE which i did. Fortunately I had some fresh whipped cream to help cut the tartness. The crust is definitely unique and i am going to try the suggestion to make the cookies as well.
No fault of the recipe the lime juice I made was just too bitter as I juiced it (mistakenly) with the skin on. As a result I used another 1/2 cup of sugar. It was still rather bitter. The crust was unique and delicious and I know the filling would have been as well. I'll be making this again with bottled lime juice.
Excellent!!!! I made this recipe twice in two weeks and everyone loves it. However one suggestion - I thought the baking soda flavor came through too strongly using the recipe so I halved it in the second pie and that was perfect. Also I never did get the "foamy" result of whipping/stirring the baking soda with the other ingredients listed. Works well with either lemon or lime zest. I think the flavor is best with some whipped topping (Cool Whip) on top. Try it the crust is excellent and the overall result is addicting.:)
This wasn't bad but not what I was expecting even after reading all the reviews. As you can see from my photo the crust puffed up huge; by the time the thing was out of the oven it was more crust than filling. While the crust was tasty I think it would be better for cookies; once refrigerated overnight it was very difficult to cut. The filling was not bad at all maybe a little tart. I made it exactly as stated juicing 2-3 limes and straining them into the measuring cup and also happened to have lemon peel on hand. I added green food coloring because the yellow didn't look very appetizing. So the flavor wasn't bad overall it just looked funny with a huge crust with a little puddle of filling in the middle. Next time I'll use some of the crust dough to make a small pan of cookies for the kids and the adults can have the pie.
First receipe I've tried from this website and started on a great note. Being Australian we're a big fan of Anzac bikkies and lime so this went down real well at my last BBQ. Thumbs up for this one.
This is phenomenal. The crust tastes like a macaroon. Don't change anything here!
