Key Lime Pie: Just the words make your tongue tingle the taste of lime pie. The limit of this major American Pie are made of small key limes. Because the key lime is more yellow than the more common Persian Lime, Key Lime Pie has a yellow fill, except the cook add green food coloring. Although purists with the addition of food coloring in one way or the flavor recalls it, frowns. Historically, the original version of this cake with sweetened condensed milk andOften not been cooked. To ensure food safety, filling in this recipe cooks in just three minutes after arrival at the boil.
Want a sweet special? Try this modern version of an American favorite.
Key Lime Pie
This cake uses real lime, reconstituted in place of lime juice!
2 cups sugar, 1 / 2 cup divided into a separate pool
04:01 cup plus 2 tablespoons. Cornstarch
4.1 tsp. Salt
02:01 cup fresh key lime juice
02:01 Cup of coldWater
3 eggs, separated
2 tbsp. Butter
A 1 / 2 cups boiling water
1 tsp. grated lemon rind
Green food coloring, if desired
4.1 tsp. Weinstein
1-9 "pastry shell
In a medium saucepan, combine 1 1 / 2 cups sugar with the cornstarch and salt. Add the lime juice, cold water, egg yolks, mix well. Add the butter and gradually add the mixture to boiling water, stirring constantly. Bring the mixture to a boil over medium heat.cook stirring constantly for 3 minutes. Add the lemon zest. If you want a green color, add a few drops of food color green. Remove mixture from heat and let cool for 20 min.
With the bowl of your electric stand mixer, playing on a high protein for a few minutes. Add cream of tartar and continue to whip.
Pour mixture into prepared pastry shell lime. Carefully pile the meringue on the filling of lime and smooth to cover the filling. Carefully keptto prevent the meringue to the edge of the withdrawal of meringue pastry shell. Bake at 350 degrees C for 15 minutes, or until they are lightly browned. Cool completely before cutting. This recipe makes the cake.
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