Ever since we ran out of Island Farms lemon merange pie ice cream, I have had a serious craving for lemon merange pie. To be slightly different I though I would try and make a key lime pie instead.
For this recipe you can use either real key limes, or regular limes if you can not find the real ones. I used regular (persian) limes because they did not have key limes at my local grocery store and they still turned out delicious.
I was extra lazy and bought the pre-made tart shells, but you could also make your own if you were feeling up to it.
Filling
4 large egg yolks
415 ml sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons lime zest
Whipping cream for topping (optional)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don’t over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.
