Key lime pie

[redbird]

I baked a key lime pie yesterday, and it is good. (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.

Comments

[adrian-turtle.livejournal.com]

Do you think it would work with bottled key lime juice and the zest of one lime (key or persian, as convenient)? The Florida Keys export a great deal of bottled lime juice for pies.

[ala-too.livejournal.com]

I've made many key lime pies using this technique. It works well.