Meyer Lemon/Key lime pie

Vietnamese food

Key lime pie  with Meyer lemon.  Hope nobody minds:  they’re all sour with a unique flavor.  We did not add sugar to the crust and it tastes sweet enough.  The filling is not enough to fill all the way up but it will make 8 servings nicely.

Graham cracker crust
   1/3 of a 14.4 oz box Graham Crackers ( honey maid/honey grahams of Nabisco)
   5 Tbs unsalted butter, melt

   1-14 oz sweetened condensed milk (Eagle brand)
   1/2 cup fresh squeezed Meyer Lemon or Key lime ,grate and save 2 tsp lime zest first
   5 egg yolks

Whipped cream
  1/2 cup heavy whipped cream
  1 Tbs  granulated sugar
  Zest from 1 lemon/lime for decoration

  1.  Preheat oven to 350 oF. Break up Graham crackers and place into a food processor and process to crumbs. Add butter and pulse until combined.  Press the mixture into the bottom and sides of a 9-inch pie (with or without removable bottom) forming an even layer and a neat border around the edge (about 1/2-2/3 inch high ) with the back of a spoon .  If you do not have food processor, put them in a large plastic bag and smash them with a rolling pin.  Bake in preheated oven for 10 min.  If use the pie pan with removable bottom, you need to put the pie pan on a rimmed baking tray.  Remove from oven, set aside on wire rack, no need to be cool down if the filling is ready. Keep the oven on.
  2. In a medium bowl, whisk egg yolk by hand or handheld electric mixer with whisker attacked at medium speed until turn light color (2-3 minutes). Gradually whisk milk in until incorporated.  Turn speed down to low and slowly add lemon/lime juice and zest , whisk until just combined, do not over beat.   
  3. Pour into the shell and bake 8 minutes. Cool on wire rack, then refrigerate. 
  4. Whisk cream with sugar until form a soft peak.  Serve with a dollop of cream. Garnish with lemon zest.

Comments on Facebook