Key Lime Pie Weather

Its that time of year. If you are in a metropolitan area, chances are you can find Key Lime in the store now. If you have never seen a key lime before it is just a regular lime, only smaller, smaller than a 50 cent piece. The only reason I write about this is because we had an excellent trip to the Keys a couple years ago. We stayed in Key Largo but went all over the Keys. It was a goal/priority changing experience. When we were down there we ate a lot of Cuban food and Key Lime Pie. We had such a good experience that we started cooking Cuban food and Key Lime Pie. There is an excellent Key Lime Pie recipe in Key Lime Deserts.

The wife is making one now from fresh Key Limes. Here is a recipe in case you get a hankering for Key Lime Pie. Hint - you don't really need Key Limes, any limes will do.

Key Lime Pie

Filling

1 cup sugar
1/4 cup flour
3 T cornstarch
1/4 t salt
2 c water
3 egg yolks, beaten
1 T butter
1/4 cup Key Lime juice (squeeze them!) or regular lime juice
1 t grated lime peel
1 9 inch graham cracker crust, baked and cooled

Meringue:
4 egg whites
1/4 t cream of tartar
6 t sugar

Combine the sugar, flour, cornstarch and salt. Pour mixture into a saucepan, and gradually stir in water using a wire whisk over medium heat. Cook, stirring constantly until thickened. Gradually stir in yolks. Cook 2 minutes. Whisk in butter, lime juice, and peel. Cool slightly and pour into pie crust. Chill in fridge until cold, about 1 hour.

Preheat oven to 350. Beat egg whites and tartar until foamy. Gradually beat in surgar until thick, stiff and glossy. Top the cooled pie with the meringue, spreading to seal edges and making peaks with the back of a small metal spoon. Bake 5-6 minutes until golden.