Wednesday, April 14, 2010

Cooking From Scratch: Key Lime Pie Part IV

Finally, the moment you've all been waiting for, the dramatic conclusion of my Key Lime Pie from scratch project. Hopefully you haven't fallen asleep and stopped following the process long ago.

I decided to use Nigella Lawson's recipe for the filling, as I have been successful with it in the past.

You will need:

5 Eggs
1/2 Cup plus 2 tbs Key Lime Juice
14oz of Condensed Milk

Separate your eggs so that you have five egg yolks in one bowl, and three egg whites in a second bowl (I saved the remaining two egg whites for later use in an omelet). Two of the eggs I used were from a friend who raises his own chickens. You can easily see the color difference in the photograph-the yolks were a deep orange.

Beat the egg yolks until thick.

Add the condensed milk (I used the condensed milk that I made from scratch in part I of this recipe)

Add the key lime juice.

In your second bowl, beat the egg whites until they form soft peaks, then gently fold them into the egg mixture in the first bowl.

Pour into the crust (see part III of this recipe) and bake at 325 degrees for 25min or until the filling is firm.

Behold, the finished product at long last! The farm raised eggs that I used gave the pie a very bright yellow color. Im happy to say that it was absolutely delicious; the perfect balance of tart, sweet, and bitter, and the crumbly, buttery crust nicely set off the creamy citrus filling. My dinner guests devoured almost the entire pie in one wasn't pretty, Im not even sure what happened. One minute I was cutting the pie, and the next we were all slumped over in our chairs with happy yellow grins on our faces. Seems strange to put so much work into something that can disappear forever in just a moment. Its rather Buddhist uh yeah, eat your dessert, it will make you more spiritual

No comments:

Post a Comment