The key is using Bears limes instead of those tiny little Florida Keys limes. Baked in a 13 x 9 inch Pyrex baking pan instead of a pie pan, and then cut into rectangles. Works better for potlucks than pie shaped pies.
Graham Cracker Crust:
16 Graham crackers, smashed into bits (use a zip lock bag and a rolling pin)
2 Tablespoons sugar
5 oz melted butter
Mix together dry ingredients, add butter, stir together with a fork and press into the bottom a 9 x 13 pan. Don't bother with the sides, just the bottom. Pro tip: use a 1 cup dry measure cup to flatten the crust.
Bake for 13 minutes at 350 F.
Filling:
4 egg yolks
1/2 teaspoon salt
2 cans sweetened condensed milk (14 or 15 oz)
1 cup lime juice (about 4-5 normal limes)
Mix together the first three ingredients then mix in the lime juice. Stir until it starts to coagulate. (acid reduction reaction between the milk and citric acid)
If you really want to add a 1/2 tsp of grated lime rind you can do so, but personally I think flakes of rind are yucky.
Pour on top of the graham cracker crust once it is ready.
Top with Meringue:
Beat 6 egg whites until foamy. Then beat some more.
Add 1/2 tsp cream of tarter and beat some more.
Beat in 3/4 cup sugar
Finally beat in 1 tsp vanilla.
Bake 13-15 minutes or until meringue is just starting to brown.
Chill several hours before serving.
No comments:
Post a Comment