Instructions
Crust:
5 tablespoons of melted butter
1 and 1/2 cups of graham cracker crumbs
1 (14-ounce) can of sweetened condensed milk
1/2 cup of key lime juice
1 teaspoon of grated lime zest
2 egg yolks
Meringue:
2 egg whites
1/4 teaspoon of cream of tartar
1/4 cup of sugar
1 teaspoon of grated lime zest
Tools:
9-inch pie pan (mine was a little larger, but that's okay)
a medium bowl (I used a blender)
a whisk
a medium bowl
several smaller bowls for combining (I used about 3)
measuring cups/spoons for the appropriate ingredients listed above
Side Recipe
Complications:
1.) I would like to point out a couple of key complications I experienced while I was making this pie. One of which was finding key lime juice at my local grocery store. I used a substitute recipe for the juice which I provided above, in case you come across the same problem.
2.) The second issue I had was with the egg whites. In the video, I was using pasteurized egg whites - which I do not recommend using for this recipe. When it came time to use them for the meringue, the soft peaks were not very evident. I would recommending using carton eggs and separating the whites from the yolks yourself.
3.) One last point I would like to bring to your attention is that I included tips throughout the video in big, bold, blue letters. I want to mention that I do highlight a couple of important details that were also mentioned in the video, so please seek out for those!
That is all for this key lime pie recipe. Thanks for reading! I hope you try this out. :)
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