Friday, February 26, 2016


This is an easy pie in the Key-lime-pie tradition. Even young kids could make it under a small amount of supervision.

To get the maximum from your citrus, poke it with a fork and then microwave it until just warm before juicing it. Using orange juice probably would make too sweet a pie. On the other hand, some will think that the lemon version is too tart.

Easy  Lemon  or  Lime  Pie
Serves 8

36 vanilla wafer cookies (about 5 ounces)
1 teaspoon plus 1 tablespoon grated lemon or lime peel
¼ cup unsalted butter, melted
1 14-ounce can sweetened condensed milk
¾ cup fresh lemon or lime juice
Dash of salt
2 large eggs
Yellow or green food coloring
Whipping cream
Powdered sugar

1. Finely grind vanilla wafers in food processor.
2. Add 1 teaspoon lemon peel and pulse a few times. Then carefully pour in melted butter while processor is running. Run just until moist crumbs form.
3. Open processor and make sure that butter has reached all crumbs. Press crumb mixture into the bottom and up the sides of ungreased, shallow, 9-inch, glass pie dish, using plastic wrap as aid. Crust will be thin.
4. Bake crust in 350°F. oven just until crust begins to turn golden on edges, about 10 minutes. Remove from oven, maintaining oven temperature.
5. While crust is baking, prepare filling by whisking together sweetened condensed milk, lemon or lime juice, 1 tablespoon lemon or lime peel, and dash of salt in small bowl.
6. Whisk in eggs, one at a time.
7. Judicially add yellow or green food coloring to subtly color filling.
8. Pour filling into warm crust and bake in 350°F. oven until filling is set, about 20 minutes. Cool pie at room temperature.
9. Refrigerate pie until chilled, about 3 hours. Then cover carefully with foil and continue to refrigerate until ready to serve.

10. Immediately before serving, whip cream, adding small amount of sugar to sweeten. Serve each wedge of pie with a dollop of whipped cream on top or to the side. Or whipped cream can be piped onto pie slices or entire pie.

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