I had called his house in search of a lime I thought I had saved one for garnish but apparently not and while Amy said there were no limes in the house, she did mention that Casey just loved Key Lime Pie. My neighbor Casey wasn’t feeling well the other day he has a history of killer migraines and he was recuperating from one. There are some Key lime pie afficionados in Florida who insist that meringue is the only topping for a Key lime pie but considering the history of the pie, I have a difficult time believing that someone hand whipped a meringue in the middle of a humid summer and had much success.īesides, I prefer the balance of cool whipped cream with a hint of zest for garnish. I subbed out a bit of the lime juice for lemon juice though that mixture works beautifully for my favorite Fresh Margarita so I went the same direction and this pie was fabulous. I find the difference so minimal and I personally love the tartness so do a quick taste test of the filling before deciding more sugar is necessary. Supposedly Key limes are a bit sweeter than Persian limes and you might be tempted to balance that change with more sugar. Lime juice is not green without food coloring I kept this pie au natural and then garnished it with a bit of green. I don’t think the difference supports the need to find them and spend so much time juicing them if there is any difference at all.Īlso don’t expect the green you might have seen in prepared pies. To be honest? Don’t be like Barb I wanted to do it and now that I have I’m going to recommend you use the standard grocery store variety Persian limes. It took about thirty of those little buggars to get the amount of juice I needed! Use an electric juicer and that little baby lime just barely fit around the part that is supposed to burrow into the flesh of the fruit. Not surprising, because they are so small, I’ve found that when I do decide to use them that I had better be ready to juice them that day they dry out very quickly. Some people might be lucky enough to have a real Key lime tree in their backyard but for the most part, the limes now labeled as Key limes that you find at the local grocery have come from either California or Mexico and are often rock hard. Hard as a rock and no longer photogenic so I’ve borrowed am image from someone else! Photo by Vicki Wasik for Serious Eatsįirst and foremost, the original Key lime trees were decimated by a hurricane in the Florida Keys in 1926 and as the islands recovered, people resorted to planting the sturdier Persian limes most of us know. I found them this weekend in the laundry room oh snap…yes I did go to change out the laundry on the way to my studio and put them on a shelf and forgot them so, well, the rest is history. I think the first question asked of me when I mentioned I was going to make this pie is, “What exactly are Key limes and how are they different from ‘regular’ or Persian limes?” I was going to take a photo and show you but ahem, I misplaced the limes I had planned to use for the photo.
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