Friday, June 26, 2009

Key Lime Pie

As the weather heats up, I look towards cool, refreshing summer favorites. Although you need to bake (or microwave!) a graham cracker crust, 10 minutes of a hot oven on a sticky summer day is worth the result:

The trick to a good key lime pie is well beaten egg yolks. Here are my yolks, dusted with lime zest, ready to be beaten:

In the process, the yolks fade to pale yellow and get noticably thicker:

The next step is to add sweetened condensed milk:

And the final step? The challenge of waiting a few hours while the filling sets in the fridge!

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