Key Lime Pie

Hubby and Hubby's Father both enjoy Key Lime Pie...so Hubby requested it for fathers day.  This version is very sweet - because key limes are sweet.  If you want a lime flavor but a bit more tartness, try regular lime juice.

Crust                                                                           

  5 Tbl Butter, Melted                                                         Meringue

  1 1/2 Cup Graham Cracker Crumbs                                       2 Large Egg Whites

  1/2 Cup Slivered Almonds, Chopped                                      1/4 Tsp Cream Of Tartar

 Filling                                                                                  1/4 Cup Sugar

  28 Ounce Sweetened Condensed Milk                                   1 lime, zested.

  1 Cup Key Lime Juice                                                            

  2 Large Eggs

Preheat oven to 350 degrees.

Combine the crust ingredients and press into the bottom and sides of a 9 inch deep dish pie pan.  Bake for 15 minutes and remove from oven.

While crust bakes, mix sweetened condensed milk, key lime juice and eggs.  Whisk until well blended.

Pour into the pie crust.

 

Beat the egg whites and cream of tartar until soft peaks form.   

Add lime zest and gradually beat in the sugar until the mixture is stiff.  Spread over the filling, making sure to seal the edges.   

Bake for 15 minutes, until the meringue is golden brown.

Key Lime Ice Cream

  Yes, I know it is winter, but who doesn't like ice cream?  Besides, this one give a nice tang of summer.

    12 ounce evaporated milk    

    14 ounce sweetened condensed milk    

    2 Cup milk   

    2/3 Cup heavy cream    

    2 egg yolks, beaten    

    1 Cup white sugar    

    1 Cup Key Lime Juice

    3 Ounce Lime Jello

    Graham crackers for toppig. 

In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking constantly. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved.  Remove from the heat.

In a separate bowl, beat the egg yolks then temper with some of the hot milk mixture.  Whisk back into the pan.Whisk in the egg yolks, and remove from the heat. Stir in the lime juice.  Refrigerate the mixture overnight then pour the mixture into an ice cream maker.  Freeze according to the manufacturer's instructions.  Once the ice cream is thick, transfer to a freezer container, seal, and freeze until solid.  Top with crushed graham crackers.

Key Lime Sponge Cake

This was my favorite Thanksgiving dessert recipe.  I love key lime pie and the lightness of the sponge cake was a nice addition.  If you cannot find key limes, you can use a regular lime for the zest in the cakes.  If you do not have 9x3 cake pans, use two 9x2 cake pans and divide the batter between them.  Reduce baking time to 20 - 25 minutes.

  ----Cake----                                                                              3 Tbl Vegetable Oil

  1/2 Cup All Purpose Flour                                                       ----Filling----

  1/3 Cup Cake Flour                                                                 14 Ounce Sweetened Condensed Milk

  1/4 Tsp Salt                                                                              1/3 Cup Key Lime Juice

  4 Large Eggs                                                                            ----Meringue----

  2/3 Cup Sugar                                                                          2 Large Dried Egg Whites,

  1 Tsp Vanilla                                                                           -Constituted Per Package Directions

  1 Tsp Lime Zest                                                                       1/4 Cup sugar

Preheat oven to 350. Coat one 9 by 3 inch round cake pans with cooking spray with flour

Whisk flours and salt in a medium bowl.

Separate eggs.  Beat whites with 1/3 cup sugar until peaks form - set aside.

Beat yolks with 1/3 cup sugar until lemony in color.  Beat in vanilla and 1 teaspoon lime zest.  Beat in oil until incorporated. Fold in egg whites.  Add the flour mixture; gently stir until just incorporated. Add to the pans; spread to the edges.  Bake until lightly browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool on a wire rack for 10 minutes, then invert onto the rack, remove the pans let cool completely.

To prepare lime filling: Whisk condensed milk and lime juice in a medium bowl until combined. Refrigerate until thickened.

To prepare meringue: Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.  Cut cake in half horizontally.  Position oven rack about 6 inches from the heat source; preheat broiler.   Spread the meringue on

 the top half.   Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.  Remove from oven.

Put bottom half on cake plate, cover with filling.  Top with meringue covered cake.