Love Key Lime Pie and fix it often pretty much as you did. Saw Paula Dean make one on her show not to long ago and she started out with a cup of heavy cream beat that til it started to thicken, added the rest of the "usual" stuff and then at the end added a pint of half and half. I remember that by the time she finished it was pretty thick, poured it into her graham cracker crust and froze it. Pretty interesting. I thought that when lemon or lime juice was put into dairy it soured it, is this not so? Follow all your postings and enjoy every one of them I must say my baking has improved greatly. Keep up the good work and thanks so much for all you guys do. God bless. Lydia Thanks for your kind words, Lydia. Citrus juice + dairy = thickening more than souring; the "souring" is kind of old-fashioned terminology for the process whereby milk thickens into sour cream. The lime juice definitely thickens the condensed milk, and adds its own sour flavor, too; but it doesn't make the milk sour, just thick. Hope this helps - PJH

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