Substituting Lemon Juice for Lime in Lime Bar Recipe
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
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.