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I baked a key lime pie yesterday, and it is good. (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude and julian_tiger agree.)
The procedure is simple, if you have access to key limes. It's somewhat physically tedious, as it involves zesting and then juicing over a dozen small citrus fruits, but not complicated.
It doesn't come out much cheaper than going out and buying a pie, but I'm fairly sure that most of the "key lime pies" I'm offered commercially, even good ones, are made with Persian limes instead of key limes. I like Persian limes. I use them a lot, including in places where many people use lemons. But I also like variety. I don't think I'm going to make a habit of hunting for key limes, and I'm not sure what I'll do with the handful I have left (maybe a mixed-citrus ice cream), but I'll probably buy them again, as opportunity allows.
cattitude and julian_tiger agree.)The procedure is simple, if you have access to key limes. It's somewhat physically tedious, as it involves zesting and then juicing over a dozen small citrus fruits, but not complicated.
It doesn't come out much cheaper than going out and buying a pie, but I'm fairly sure that most of the "key lime pies" I'm offered commercially, even good ones, are made with Persian limes instead of key limes. I like Persian limes. I use them a lot, including in places where many people use lemons. But I also like variety. I don't think I'm going to make a habit of hunting for key limes, and I'm not sure what I'll do with the handful I have left (maybe a mixed-citrus ice cream), but I'll probably buy them again, as opportunity allows.