Key Lime Pie
A refreshingly tangy and creamy dessert, perfect for any occasion. Its zesty lime flavor and fluffy meringue will delight your taste buds!
A refreshingly tangy and creamy dessert, perfect for any occasion. Its zesty lime flavor and fluffy meringue will delight your taste buds!
- Carbohydrate 114.6761215 g
- Cholesterol 255.238 mg
- Fat 30.974395 g
- Fiber 4.20562991862893 g
- Protein 17.5644775 g
- Saturated Fat 14.47710945 g
- Serving Size 1 1 Serving (338g)
- Sodium 441.76945 mg
- Sugar 110.470491581371 g
- Trans Fat 2.2801584 g
- Calories 780 calories
Step-by-step
- Beat egg whites until stiff. Set aside.
- In another bowl beat egg yolks well. Add sweetened condensed milk and continue beating.
- Slowly add key lime juice while beating.
- Fold egg whites into egg yolk mixture with spatula, mixture should be even.
- Pour into pie crust.
- Bake about 20 minutes or until just set.
- Cool completely before refrigerating.
- Refrigerate at least 2 hours before serving.
- Makes 6 slices.
- Top each with whipped cream.
- Keeps well for up to 3 days.
- http://www.quincesandthepea.com/key-lime-pie
The Citrus Component
Fresh key lime juice contains volatile aromatic compounds that bottled juice lacks due to pasteurization. Squeezing one pound of tiny fruit yields the exact half cup required. Roll the limes firmly on the counter before cutting to rupture internal membranes and maximize juice extraction.The Dairy Reaction
Sweetened condensed milk provides structural stability through its high sugar content and reduced milk solids. Acid from the fresh juice denatures the proteins in the egg yolks and dairy. This chemical reaction thickens the filling without requiring gelatin. Whisk the juice in slowly to prevent curdling.Setting and Storage
Bake the pie at 350 degrees Fahrenheit for approximately 20 minutes until the center jiggles slightly. Cool the pastry completely at room temperature before transferring it to the refrigerator. Chill the dessert for at least two hours to firm the filling completely. Leftovers remain safe for up to three days when covered tightly.
