gastronome
(rekeyed) lime pie

It was a warm Sacramento afternoon. The event? A six year old's birthday. The cake ala Spiderman. The adults, making their own party out of the occasion, created a Southern BBQ style potluck. I chose to bring the dessert.

I think I'm a baker at heart. Key lime pies are inherently easy recipes, but I looked forward to making this one for days. I planned for it. Made it 2 days early for logistical reasons. Bought a hand-mixer that I lost in our last move. Bought spring form pans I've always wanted. Actually shied from the $25 non-stick 9" pan and settled on buying 2 for $15. Until I'm convinced by others, or by experience, that you need to shell out that much for a spring-form, I'll stick with the cheap ones.

I beat egg whites until they formed soft peaks, and smiled. How fast! How easy! I must make a merengue sometime soon!

Then I completed what turned out to be a black-hole-cave-in-so-sour/sweet-your eyes cross Key Lime Pie that prompted a comment, "Wow. This thing's so good it must have been rekeyed!" Geeky, but still a compliment.

(Key) Lime Pie

I followed this recipe to the letter from How To Be A Domestic Goddess by Nigella Lawson. Love her.
Suggestion: 9" spring form pan

for the crust:

3/4 c plus 2 T (or 7 ounces graham crackers)
scant 1/4 cup softened, unsalted butter
(you can add 1T of cocoa powder to make a chocolate variety, but she stresses avoiding using chocolate graham crackers cuz they're hard to cut after baking)

for the filling:

5 large egg yolks
14 oz can sweetened, condensed milk
zest of 3 limes (I had to buy a zester, too! always wanted one)
1/2 c plus 2 T lime juice (of 4-5 limes, I found out)
3 large egg whites

--Preheat oven to 325, and put in a baking sheet
--Mash the graham crackers and butter together and press into the pan evenly, going a little up the sides, then chill while you make filling (lament: don't have a food processor as suggested, so resorted to the old stand-by of plastic sealable back and a rolling pin, then mashing butter in by hand)
--beat egg yolks until thick, then add condensed milk, grated zest, and lime juice.
--whisk egg whites separately until soft peaks form, then fold gently into yolk goo
--pour into the pan and cook for 25 minutes (ended up being 30 in my oven), or until filling is firm. It puffs a little, then falls during cooling - hey, as Nigella puts it, "that's the deal".
--cool on rack before unmolding, and chill well

serves 6-8

Posted by adam on July 11, 2004 | TrackBack
Comments

that sounds so good!

Posted by: heather on July 13, 2004 10:13 PM
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