"This was an incredibly easy, delicious pie. I just used store-bought lemons. I don't understand how people got a bitter pie--when I first tasted it, I considered adding more lemon! But resting in the fridge developed the flavor. Maybe make sure you only use the very top layer of zest? And definitely used condensed milk. I also made sure my juice had absolutely no pulp. The second time I made it with limes--again just regular store-bought limes (not key limes), and it came out great! Since some reviewers were complaining about it setting (and I didn't have time for overnight), I just stuck it directly in the freezer for a few hours. If you don't want an icy pie (though it was great), you can transfer it to the fridge an hour or so before serving. The color does come out tan, but if you find that unappealing, you can simply add food coloring.

"I just used the filling with a frozen crust. It came out so well! My entire family has grown up with pecan pies, but my dad and older brother both said this was the best pecan pie they had ever eaten. It's not as sweet-sweet as other pecan pies due to the bourbon (I used 2 tbsp of Jim Beam). They liked it so much, I made it twice in two weeks, and Dad wants me to make it again! The second time I chopped my pecans a bit finer (I used big chunks in the first one, and cutting it was a bit difficult). Oh! I also carelessly used dark brown sugar instead of light, but like I said, everyone loved it. The next time I make it, I'll try using cane syrup instead of the corn, which my aunt is allergic to.