Appears in Cook's Illustrated July/August 2006, America's Test Kitchen TV
Our first cracks at transforming Key lime pie into a cookie left us with a thick, dry crust--and too much lime on our hands. We wanted to raise the bar.
To bring the essence of Key lime pie to our lime bar recipe, we wondered if Key limes were really key. We found that regular lime juice was acceptable (fresh is essential, however), especially considering that we needed to squeeze far fewer...