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Key Lime Pie
This recipe (repeated below) was sent to me on a postcard from a friend who moved to Florida. It makes an excellent pie, but it was only recently that I found out that a lime is not a lime is not a lime. Key lime pie is properly made with real Key Limes. This revelation only came to me after my brother Paul inquired about getting real key lime juice from California.
Once you make this pie with real key lime juice you will never go back. The flavor is much more intense, fruity and tart. I found key lime juice at Draegers (two kinds, of course) and I understand Andronico's may sell fresh key limes.
Here are a couple of sources from the Web:
Floribbean (I used the expensive stuff)
[from postcard shown above]
4 egg yolks
1 can (14oz) sweetened condensed milk
1/2 cup genuine key lime juice
1 small, pre-baked pie crust (pastry or graham cracker)
4 egg whites
6 tbls. sugar
1/2 tsp. cream of tartar
zest of one lime (optional)
Preheat oven to
Beat 4 egg yolks.
Add condensed milk and lime juice.
Beat until thick.
Pour into baked pie shell.
Beat the 4 egg
whites while blending in sugar, cream of tartar and lime zest.
Beat until the whites form stiff peaks.
Bake until egg whites are golden brown, 10 to 15 minutes.
Note, you are not actually baking the pie. The egg yolks are "cooked" in the acid of the lime juice and are preserved by the sugar.
Remove from oven and chill thouroughly before serving.