Oh, and here’s the latest—a Key Lime pie just out of the oven.
Made from Rose’s recipe in the Pie and Pastry Bible. No meringue, neither of us like it. Jim picked up a 2-lb bag of Key Limes at the grocery store, so it was made with fresh-squeezed Key lime juice. Man, squeezing those tiny things was a pain. We both worked on it. Had to stop and rest frequently.
I had heard that Key lime zest was bitter. I decided to test it. I grated a bit of zest, combined with sugar and yogurt (1/8 tsp. zest, 1/2 tsp. sugar, 1 tsp. yogurt) and tasted it. Then I did the same thing with regular Persian lime zest. Yes, the Key lime zest did seem more bitter.
So this was made with Persian lime zest.
We’re having trouble waiting for it to cool!
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