I made this pie with fresh limes (took about 2 large limes) and tried to get as close to 1 tsp of zest as I could. Pie turned out great (baked it for 11-13 minutes) and tossed it in the fridge after it cooled down for a couple hours. I than put it outside (it was -5 degrees) for about 10 minutes and the pie turned out fantastic. The girlfriend loved it :) Thanks for the recipe, would definitely make again and would HIGHLY suggest real limes vs bottle lime juice.

I will have to agree with first review.....the bottled lime juice becomes too acidic,it will work,but the pie can become sluggish and sloppy!real limes are inexpensive and always available

NEVER, NEVER, NEVER use bottled key lime juice in this pie. I'm sure that there is something out there that you could use bottled lime juice for, but this is NOT it. I made that mistake once, when I was feeling too lazy and too short on time to squeeze 20 key limes - totally ruined some good condensed milk - which would have been much better by itself, for that matter. Not to mention the fact that the bottled juice was more expensive than buying the fresh limes (this may not be the case where you live, since I know limes can get pretty pricey in some parts of the country - but fresh limes are worth it anyway). And if you can't find key limes, don't fret. Use regular (persian) limes, and it will taste just fine. Even fresh lemon juice tastes great... just take my word for it, DON'T use bottled lime juice.