Tested/tasted on MTL. You would think I'd call this Key Lime pie, but I'm not really getting the lime, just jemon, and it's delicious! I used the lime to accentuate the lemon, but had to push it higher and higher till it broke. I much prefer using Stevia in bakeries, as the sweetness "penetrates" it instead of sitting on top like Sucralose, or muting like EM, or a waste of time like erythritol, but use your prefered sweetener, although Stevia has a "flavor" to it and I believe its slight bitter bite works perfect here. Has custard, so mandatory steep. I'm going to try adapting this base into a Key Lime pie at some point. I would say that this is the best bakery I have made to date. Especially in a MTL setup. And accurate. I taste perfect fresh lemon meringue pie, with just a hint of crust...as it should be! Please try this. I feel it's perfect...If you disagree please comment. Never did I have a recipe come out 10/10 (on a bakery). Give it at least a week to settle.