K
Kim Grauballe
Guest
Key Lime Pie (Authentic)
4 large eggs 14 oz sweetened condensed milk
1/2 cup key lime juice 1 9 prepared pastry shell
2/2 tablespoon sugar, or more
3/3 teaspoon cream of tarter
Preheat oven to 350F. Separate egg yolks and whites in separate bowls. Beat egg yolks until light.
Add condensed milk and slowly add 1/2 cup lime juice stirring as you go. Stir mixture until
thickened; the acidity of the key lime juice will "cook" the mixture into a custard. Pour mixture
into prebaked pie crust. Make a meringue with the egg whites. While beating egg whites, add sugar,
one tablespoon at a time. Add a little cream of tarter. Cover pie with meringue and bake for a few
minutes until meringue is lightly browned.
Note: Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.
Yield: 6 servings
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4 large eggs 14 oz sweetened condensed milk
1/2 cup key lime juice 1 9 prepared pastry shell
2/2 tablespoon sugar, or more
3/3 teaspoon cream of tarter
Preheat oven to 350F. Separate egg yolks and whites in separate bowls. Beat egg yolks until light.
Add condensed milk and slowly add 1/2 cup lime juice stirring as you go. Stir mixture until
thickened; the acidity of the key lime juice will "cook" the mixture into a custard. Pour mixture
into prebaked pie crust. Make a meringue with the egg whites. While beating egg whites, add sugar,
one tablespoon at a time. Add a little cream of tarter. Cover pie with meringue and bake for a few
minutes until meringue is lightly browned.
Note: Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.
Yield: 6 servings
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/