key lime pie I made the other day was really tasty, but it has nothing on this pie. I used the second bag of key limes to make an adapted version of Jen's lemon tart recipe, which Chris and I are completely gaga for.
Jen's recipe called for the juice of 2 lemons and the zest of three. This didn't mean much in relation to weensy little key limes, so I just guessed a half a cup of lime juice and the zest of all the the limes I juiced. It turned out great. I used a frozen pie shell because I didn't feel like making a bigger mess and I had it in the freezer. Chris is the pie crust expert around here, not me.
This pie was off the charts. The key lime pie was great, but I can't see myself ever making it again now that I've got this recipe. It's smooth and sweet and tart and amazing. It's also stupidly easy. You just stir. Seriously. That is it. Grab some limes (I'll bet regular will be fine) and go to town.
Adapted from Use Real Butter
1/2 cup freshly squeezed key lime juice
1 scant cup sugar
10 tbsp butter, cubed
zest of all the limes you juiced
1 frozen pie shell
1. In a double boiler (or a heat-proof glass bowl if you don't have a double boiler), whisk together juice, eggs, and sugar until well combined.
2. Set over simmering water and add butter.
3. Whisk constantly until thickened.
4. Remove from heat and whisk in zest.
5. Pour curd into pie shell and bake at 375F until set and just golden (about 22 minutes)
6. Die of happiness.
Pairs nicely with every meal of the day.