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