So I tried this recipe from Gourmet magazine (last month's I think) for a very easy Key Lime Pie. It involves sweetened condensed milk, lime juice and egg yolks for the filling. After I poured it in crust, (of course) I licked the spatula. Great taste - could barely wait for the 8 hours of refrigeration. And here's the great dissapointment: bitter, bitter filling.
Why did this occur? Was it just a bad lime? (is there such a thing as a bad lime?) Or some weird chemistry has happened during baking? I'd love to try making it again and I'd appreciate your opinions on this strange experience.