March 12, 2009
While at the grocery store yesterday, I realized that I have never once in my life bought limes. I wondered if the lack of limes in my life (say that 10 times fast!) was somewhat on purpose - I have happily brought home oranges, grapefruits, lemons, nectarines, the list goes on, but alas, no limes.
I began to fill guilty. This particular grocery store visit was to stock up on lemons as I was preparing to make a lemon tart that evening. As my ripe, 2 for dollar tart ingredients shown brightly from my cart, I looked longingly over my shoulder at the limes. For a second, I swear one or two looked abandoned. It was at that point, that I marched right over to the crate containing the limes and proudly plucked two from the pile. "I thought about you every day" I mentally whispered (and lied) to my new friends. I'm now staring at two limes nesting lazily on my countertop. Wait...am I imagining things or has that original look of limey loneliness now turned to smug satisfaction? Don't test me limes! I'll buy a six pack of Corona and you'll see who is boss! Just watch me.
I like to think that the fact I'm giving fruit human characteristics is because my sleep schedule is out of whack this week and I'm quite tired. It's either that, or my love of cooking has finally gone too far. My new mantra is this: You eat food. You don't befriend food. You eat food. You don't cuddle it.
So, in honor of all the friendless limes in the world, today's Recipe of the Day is Key Lime Pie. I'm watching you limes!
"Stop playing with my emotions, you damn limes" Key Lime Pie Recipe
9-inch pie pan
1/2 cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 - 14 ounce can sweetened condensed milk
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Preheat oven to 325 degrees.
It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.
Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.
Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. Beat in milk, then juice and set aside at room temperature till it thickens.
Mix graham cracker crumbs and sugar in another bowl. Add butter and stir with a fork until well blended. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
Remove from oven and cool to room temperature.
Refrigerate for at least three hours until well chilled.