I've made this recipe once every year since the issue came out. It's time consuming, zesting and juicing each lime by hand but the result is SO worth it, every bite. It's also a great way to use up and showcase our hens' abundant eggs. The only thing I do different is to mix the extra zest with sugar and use as a crunchy topping when serving rather than just sprinkling it on top plain. This recipe is a special treat in our house.
Chilled key lime mousse.... For the amount of work required, the outcome was not that great. This is one of the few in Eating Well that I didn't find true to active time. Pros: tastes good Cons: much more work than the 1 hour listed