SW Caribbean rain - kry lime pie

SW winds WILL KEEP IT SOGGY AT HOLLYWOOD BEACH TODAY. The temp won't get out of the 70's. good to stay indoors today.

KEY LIME PIE

A very simple recipe

Fresh eggs, 4 – separate yokes from white

Condensed milk – 14 oz. can (room temp)

Key Limes - 4 tsp. zest

Key Lime juice – ½ cup (takes about 1 doz. or more)

Carefully crack eggs and separate four yokes into a large mixing bowl.

Let them sit to come up to room temp.

Use a 9 inch pie crust (already made). Bake in a preheated oven, at 325, for about 15 minutes,

until light brown. Remove from oven and let it return to room temp.

Scrape the zest from enough limes to get 4 tsp. and save. Grating enough zest is very important.

Squeeze the limes to get ½ cup of juice

Whisk the yokes until they are blended, then whisk in the condensed milk along with the zest. When these are all blended add the lime juice and whisk until evenly blended.

Pour the lime filing into the crust and bake in the oven for about 15 minutes

Remove pie from oven and cool to room temp before putting it in the refer for an over night stay.

Some people like the pie as a plain wedge others like whip cream on top. It is an individual choice and you can just use a can of Miracle Whip. Some people want a meringue made from the egg whites and 4 TBL of granulated sugar, but this can be difficult to whip up.

If you have trouble obtaining fresh little Key Limes, you can substitute fresh Persian limes which are readily available