![]() Squeeze zested limes until you have 2/3 cups juice. ![]() Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Make filling: Zest limes into the bottom of a medium bowl until you have 1 1/2 tablespoons. Set on cooling rack while you prepare filling. Bake crust until lightly browned, about 10 minutes. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Add butter and stir until crumbs are evenly coated. Make crust: Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. But I made this, as I often do, with regular grocery store Persian limes and it’s no less dreamy with them.ġ 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)ģ tablespoons (40 grams) granulated sugarħ tablespoons (100 grams) unsalted butter, meltedġ 1/2 tablespoons finely grated lime zestģ large egg yolks (though extra-large would do you no harm here)ġ 14-ounce (396-gram) can sweetened condensed milkĢ/3 cup (155 ml) fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)ġ to 2 tablespoons powdered or granulated sugar, to taste Most importantly, despite the name, you don’t need key limes to make this. (I find I only need 3 for a good set and flavor, but you can go up to 5 if you’d like something extra-rich.) Not all insist that you whip your yolks until they’re pale and ribbony, but it makes for a lovely final texture and I think is worth it. (I use 2/3 cup for a nicely tart filling use only 1/2 cup if you’re more wary of the tartness of limes.) Some use more egg yolks, some use less. Make them and send sweltering thoughts our way, please.Īdapted somewhat liberally from the version at Joe’s Stone Crab in Miami, where I am notĮvery key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Plus, since it’s popsicle season where you are: Both last week’s Butterscotch Pudding and this week’s Key Lime Pie have popsicle equivalents in the archives. Six Months Ago: Easiest Fridge Dill Picklesġ.5 Years Ago: One-Pan Farro with Tomatoes ![]() Six years ago: Light Wheat Bread and Clementine CakeĮight years ago: Pancakes, Frisee Salad and English Muffins and Artichoke Ravioli with Tomatoes Three years ago: Buckwheat Baby with Salted Caramel Syrupįour years ago: Baked Potato Soup (with the works!)įive years ago: Black Bean Soup with Toasted Cumin Seed Crema Or, as my friend Claire Zulkey said best, “I never know it’s what I wanted until I’m eating it.” Add a salt-flecked buttery graham cracker crust and a raft of whipped cream on top - did I mention you can have this whole thing made in well under an hour? - and I only want to know why we don’t have this around more often. Thick, creamy and halfway to dulce de leche, it protects you from the harshness of the lime juice without taking away any of its tart-fragrant charm. There is something about key lime pie that, to me, easily trumps lemon meringue or even the most buttery caramel blood orange tart and that thing is sweetened condensed milk, which is unquestionably the manna of the canned food aisle. Predictably, it doesn’t take us long to graduate from wholesome pursuits such as freshly-squeezed juice and citrus-studded salads ( such as these) and onto more urgent matters: pie. (Spoiler: they’re all amazing.) Citrus is as good as everything else about a biting cold sleeting day is bad. This ridiculous thing I bought five years ago as everyone around me tut-tutted that it would never earn its keep is put into overdrive as we conduct methodical studies of the pros and cons of cara-cara vs. The charming first and second snowstorms pass and the ones that follow are met with more of a really? it’s snowing again? Squarely between Christmas and mid-Winter break, it’s too early in the season to be so weary of the cold, but here I am, counting down the days until the hi/bye gloves can literally come off.įortunately, just when I’ve resigned myself to thinking it’s going to be as beige and bleak going forward as the paragraph above, January - as if implicitly understanding that it’s going to have to sell itself harder - presents us with a luminous ray of tropical sunshine packaged as citrus fruit. The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. January, as far as I’m concerned, is a pretty mediocre month.
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