Substituting Lemon Juice for Lime in Lime Bar Recipe

[TerriL]

Last week I made the Cook's Illustrated lime bar recipe (it's really good!). I only had enough limes for half of the 1/2 cup called for, so I substituted Meyer lemon juice for the rest. They set up fine, and were a huge hit.

I know acidity is key to the filling thickening properly, so I'm wondering what would happen if I substituted all of the lime juice for lemon, and if it would matter if it were Meyer lemon or another type? TIA

[xstitchllb]

Hi Terril, those bars sound really good, would you be willing to share the recipe? Thanx! Linda

[SoCalVal]

Found it here, http://www.recipezaar.com/177945

[jenjunum]

I think meyer lemons and limes are sweeter than regular lemons so sugar might need to be adjusted slightly. If the mixture is a custard (which it seems it is with a yolk) then the flavorings and the sugar should not effect the texture (within reason of course).

[TerriL]

I looked on the CI website, and there's a recipe variation (Triple Citrus Bars) that calls for lime, lemon and orange juice, though mostly lime. It seems like the recipe is pretty forgiving. Highly recommended!

[Alice Letseat]

There's an egg yolk, cream cheese and condensed milk in that fillling (if it's the recipe I recall) - lkemon, lime, orange...hmmmm...wonder what pink grapefruit or pomegranate might be like? - but I digress. The point I was about to make is that it shouldn't matter greatly - it's also both baked and chilled and should set no matter the juice.

[TerriL]

Yes, it has 2 T cream cheese, an egg yolk and condensed milk. I think you're right, after all that, the acidity shouldn't really matter. I'm going to try Meyer lemon with a little bergamot next.