Key Lime Pie

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{has_more=true, offset=10, total=12, results=[{comment_text=it was super delicious, always popular. Make sure you follow the below adjustments with temperature and time though! Bake the base for 20 minutes at 170, and merigune15 minutes at 150. (watch closely)!), approved=true, user_name=lucy, hs_createdate=1731101430134, rating_new__1_5_=5, id=19473516136}, {comment_text=I wish I'd look at the reviews first before making this, it leaked lime juice. THe recipe didn't mention where to add the lime zest. The meringue burnt as it was cooked for too long. Read the reviews and amend accordingly, it still tasted ok but it just didn't look pretty and meringue was not light and fluffy, it was kind of rubbery. Whipped cream on top did help but they need to review this recipe pronto, approved=true, user_name=Fiona Hurst, hs_createdate=1724620949156, rating_new__1_5_=1, id=14691739051}, {comment_text=Love this recipe! I always get requests to bring it to family functions and gatherings., approved=true, user_name=Sera, hs_createdate=1716176735149, rating_new__1_5_=5, rating=100, id=13315864492}, {comment_text=Definitely make the recommended adjustments to time per the other comments here. I did 20 minutes at 170, added the meringue, then 12 minutes at 150 and it worked a charm. Lime rind in the base is delicious.Mostly I'm just commenting to say that if Chelsea ever do fix this recipe, a measurement for the amount of lime juice would be helpful. I think mine was perhaps a little light even though I used 7 small limes.When following the amended recipe, you get a light, fluffy, delicious dessert well worth trying, but the above recipe really needs an edit., approved=true, user_name=Kat, hs_createdate=1702249883520, rating_new__1_5_=4, id=11175427229}, {comment_text=This pie is delicious. Be very careful with how much lime juice you add as if you add too much it will collapse when you remove it from the tin. The baking time is also too long for the meringue so I would recommend 10 minutes at most. The filling should set during the cooking time before putting the meringue on top., approved=true, user_name=Dayna, hs_createdate=1702249876889, rating_new__1_5_=3, id=11175617100}, {comment_text=Not sure the recipe is correct. Heating the egg, condensed milk and lime juice mixture liquifies it further which makes putting the meringue mix on top fairly difficult. 40 min at 170deg makes for a very crisp meringue top, nothing like the picture., approved=true, user_name=Mark, hs_createdate=1702249876512, rating_new__1_5_=1, id=11175605003}, {comment_text=After reading everyone else's reviews I decided this was still the lime pie I wanted to make but with a few minor adjustments.1. Add the rind to the filling mixture.2. Bake the base with the filling in it for 20 minutes.3. Reduce the oven temperature to 150°C, piling on the meringue and bake for approximately 8 minutes. No need to cover with foil. Just keep an eye on it and once it starts to turn a very pale brown, it's time to remove. We all loved this pie, especially the second day. I have added it to my recipe book and will definitely make again - even for guests., approved=true, user_name=Jill, hs_createdate=1702249866270, rating_new__1_5_=4, id=11175513750}, {comment_text=Is the cooking time a typo? When I first read it I thought it sounded like a really long time to bake a pie that has meringue on it. I set a timer for 15mins and sure enough, it was burnt. The lime filling has set too, so I'm thinking it needs to be more like 5 - 10 mins at a lower temperature. After I peeled the burnt meringue layer off, the pie was delicious!, approved=true, user_name=Nicola, hs_createdate=1702249862499, rating_new__1_5_=3, id=11175410956}, {comment_text=This recipe is all wrong. I made it for my partners birthday but it was very disappointing to discover how incorrect the recipe is. I just had to wing it. The bake time and the amount of some of the ingredients can't be right. Don't put in oven for 40-45 minutes or you'll burn the topping. Also when it's cooking, the lime juice runs from the filling. It also says the biscuit base should sit 3cms high in a 20cm tin, but there isn't enough of the biscuit mixture for that thickness. Chelsea either get rid if this recipe or re-do it!, approved=true, user_name=Cathy, hs_createdate=1702249860078, rating_new__1_5_=1, id=11175531656}, {comment_text=I made this before reading the comments below. The pie leaked into the bottom of the oven and the meringue burnt. Also agree not enough biscuit crumb to go up 3cm. Very disappointing., approved=true, user_name=Lara, hs_createdate=1702249859422, rating_new__1_5_=1, id=11175696449}]}