Key limes are also called West Indies lime or Mexican lime. This variety of lime plant has been grown since ancient times in the Indo-Malayan region, and has been prized both for its decorative foliage as well as its fruit.
The Key lime was brought to the Near East and North Africa by Arabian traders, and then was taken to Mediterranean Europe and Palestine by the Crusaders. Columbus is said to have brought the Key lime to Haiti, which was known as Hispaniola in those days. From there, Spanish settlers took the Key lime to Florida.
Key lime cultivation throve in South Florida, especially in the Florida Keys, which gave it its current name Key lime. Key lime cultivation in Florida was taken up by the Floridian locals in 1906 mainly due to the soils being depleted by hurricanes, making it unfit for growing the pineapples that they used to. And business flourished until another hurricane destroyed the small groves of lime, which were never restored.
These days, most of the Key limes that come to the US are from Mexico.
Key lime pie, with its tangy limey flavor, is loved by everybody. It is basically quite a simple custard filled pie, which can be made easily at home. Although it is best to use fresh Key limes, if they are not available, bottled Key lime juice does very well instead.
Santa Claus Key Lime Pie Recipe
1 9-inch Cracker crust, baked and cooled
4 Eggs, separated
1/2 cup Key Lime juice
1 tbsp Plain gelatin
1 cup Sugar, divided
1/4 tsp Salt
1/4 cup Water
1 tsp Grated Key lime rind
1 cup Heavy cream, whipped
In a saucepan, mix half of the sugar, salt, and gelatin. Put the egg yolks in a bowl and beat them well. Add the water and lime juice into the beaten egg yolks, and then stir this mixture into the gelatin mixture. Place this over a low heat and cook, stirring continuously, up to the point where it just comes to a boil. Remove it from the heat and stir in the grated lime rind. Refrigerate to chill, stirring it occasionally, until it begins to form a lumpy texture. Now whisk the egg whites until it begins to form soft peaks. Then add the rest of the sugar into it, continuing to beat until it becomes stiff. Fold this into the refrigerated gelatin mixture. Then, fold in the whipped cream, keeping some aside for topping, if you want. Spoon into the baked pie crust and chill until it becomes firm.
Key Lime Pie Florida Style
1 9 inch pie shell
5 egg yolks
14 oz condensed milk, sweetened
1/2 cup of lime juice
For the topping:
1 cup whipping cream
3 tbsp powdered sugar
Grated rind of 1 lime
Begin by preheating the oven to 350 degrees F. Whisk the egg yolks in a large sized bowl, then add the condensed milk, stirring slowly, and next add the lime juice, mixing it all well. Spoon this filling into the pie shell and bake for about 10-15 minutes. Remove from oven and allow to cool.
In another bowl, start whipping the cream adding the powdered sugar gradually. Spread this over the pie, sprinkling the grated rind of lime over it. This can be served at room temperature, but needs to be refrigerated if it is not served within three hours of baking.
Key limes are also called West Indies lime or Mexican lime. This variety of lime plant has been grown since ancient times in the Indo-Malayan region, and has been prized both for its decorative foliage as well as its fruit.
The Key lime was brought to the Near East and North Africa by Arabian traders, and then was taken to Mediterranean Europe and Palestine by the Crusaders. Columbus is said to have brought the Key lime to Haiti, which was known as Hispaniola in those days. From there, Spanish settlers took the Key lime to Florida.
Key lime cultivation throve in South Florida, especially in the Florida Keys, which gave it its current name Key lime. Key lime cultivation in Florida was taken up by the Floridian locals in 1906 mainly due to the soils being depleted by hurricanes, making it unfit for growing the pineapples that they used to. And business flourished until another hurricane destroyed the small groves of lime, which were never restored.
These days, most of the Key limes that come to the US are from Mexico.
Key lime pie, with its tangy limey flavor, is loved by everybody. It is basically quite a simple custard filled pie, which can be made easily at home. Although it is best to use fresh Key limes, if they are not available, bottled Key lime juice does very well instead.
Santa Claus Key Lime Pie Recipe
1 9-inch Cracker crust, baked and cooled
4 Eggs, separated
1/2 cup Key Lime juice
1 tbsp Plain gelatin
1 cup Sugar, divided
1/4 tsp Salt
1/4 cup Water
1 tsp Grated Key lime rind
1 cup Heavy cream, whipped
In a saucepan, mix half of the sugar, salt, and gelatin. Put the egg yolks in a bowl and beat them well. Add the water and lime juice into the beaten egg yolks, and then stir this mixture into the gelatin mixture. Place this over a low heat and cook, stirring continuously, up to the point where it just comes to a boil. Remove it from the heat and stir in the grated lime rind. Refrigerate to chill, stirring it occasionally, until it begins to form a lumpy texture. Now whisk the egg whites until it begins to form soft peaks. Then add the rest of the sugar into it, continuing to beat until it becomes stiff. Fold this into the refrigerated gelatin mixture. Then, fold in the whipped cream, keeping some aside for topping, if you want. Spoon into the baked pie crust and chill until it becomes firm.
Key Lime Pie Florida Style
1 9 inch pie shell
5 egg yolks
14 oz condensed milk, sweetened
1/2 cup of lime juice
For the topping:
1 cup whipping cream
3 tbsp powdered sugar
Grated rind of 1 lime
Begin by preheating the oven to 350 degrees F. Whisk the egg yolks in a large sized bowl, then add the condensed milk, stirring slowly, and next add the lime juice, mixing it all well. Spoon this filling into the pie shell and bake for about 10-15 minutes. Remove from oven and allow to cool.
In another bowl, start whipping the cream adding the powdered sugar gradually. Spread this over the pie, sprinkling the grated rind of lime over it. This can be served at room temperature, but needs to be refrigerated if it is not served within three hours of baking.
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