But I have no intention of taking heeding the article's suggestion of incorporating meringue into Key Lime Pie. Why tinker with such a marvelous dessert?
BTW, I found this recipe from Bon Appetit magazine for Key Lime Cupcakes. The recipe doesn't specify key lime juice so I suspect you could use either type of lime juice. I may have to try making them this weekend.
The most interesting thing I learned from the L.A. Times article is that although key limes are a novelty among U.S. consumers, these limes are the most popular choice by consumers outside of the U.S. The reason why key limes aren't as widely bought and sold in the U.S. can be traced back to a 1926 hurricane.