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In celebration of finally shaking the dust of the PDRofMD from my boots, todays recipe is an homage to my new AO. My Aunt’s recipe- she resided in Miami for many years and had lime trees in her back yard. The real deal, and it’s easy.<\/p>\n
You’ll Need:<\/strong> 1 (14 ounce) can sweetened condensed milk<\/p>\n 1\/2 cup key lime juice<\/p>\n 1 (9 inch) prepared pie crust<\/p>\n You’ll Do:<\/strong> 2) Preheat oven to 375 degrees F.<\/p>\n 3) Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into pie shell.<\/p>\n 4) Bake in preheated oven for 15 minutes. Let cool.<\/p>\n Top with whipped topping and garnish with lime slices if desired. Or, you have those egg whites…<\/p>\n Meringue<\/strong><\/p>\n You’ll Need:<\/strong> You’ll Do:<\/strong> Pastry or graham cracker pie crust? Entirely up to you. I’d make this for birthdays and the like- sons always said I needed more practice.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n5 egg yolks, beaten<\/p>\n
\n1) Blind bake the pie crust per instructions. Allow to cool.<\/p>\n
\n4 large egg whites
\n1\/4 teaspoon cream of tartar
\n1\/4 cup sugar<\/p>\n
\n1) For best volume, bring egg whites to room temperature.
\n2) Whisk the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
\n3) Slowly add the sugar to the egg whites, about a tablespoon at a time, whisking to incorporate. Continue whisking until stiff peaks form.
\n4) Spread meringue on top of the pie, place about 4 inches under the heat and bake at 375 for about 10 minutes, until golden.<\/p>\n