Please let me tell you a story that took place in Florida, about key lime pie and the professed "experts".

Key Limes are smaller than regular limes, and that is why the cost is more. But some "key lime pie experts" in Florida, where I was visiting my daughter, said they promised that they could tell the difference. They gave me a bag of key limes, and I started making the filling while my daughter made the crusts.

I made one *key lime pie* and one *lemon-(regular)lime* pie. Equal parts lemon-lime. Except for the type of citrus, the pies were made from an identical recipe. Both made from scratch. Both had a few drops of green food color added.

They swore that the lemon-lime was the true key lime pie and tasted every bit as good as the pie in all the *good* well-known restaurants that were known for their key-lime pie; and that there was nothing outstanding about my *other* pie.

At this point the cook/baker will go hide in the kitchen and say "hahahahahahahahaha-a-a-a".

So I'd recommend you make a lemon meringue pie recipe from scratch, mix your limes with lemon and use some green food color. A little sugar sprinkled over the meringue (green colored sugar is nice) seems to make it a little more special. Make it YOUR recipe, and YOUR secret!