i recently just got over my acne's !!! (THANK YOU GOD!!!!) but have a lot of acne scars.. like AAA LLLLOOOOTTT !so i heard drinking and rubing lemon/lime into it really helps with acne + acne scars?and is it true u loose weight too?what are some side effects..i've been doing this for about 4 days now.. and i honestly dont see a difference...if it bad for my teeth?believe it or not... but i actually like the taste of raw lemon juice LOLi know, im so weird hahaha but i actually enjoy it!thanks in advance!
Key Lime Pie by GourmetSleuth This is a recipe for real Key Lime pie. Real Key lime pie is not green and it does not have a soft pudding texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a firm custard. Be careful that you don't over-bake the pie or it will be rubbery. For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake. i n g r e d i e n t s (crust) 16 graham crackers, crushed 3 tablespoons sugar 1 cube (1/4 lb) margarine or butter d i r e c t i o n s (crust) Mix the ingredients and press them into a 9 pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool. _________________________ i n g r e d i e n t s (pie) 4 large or extra large egg yolks 1 14 ounce can sweetened condensed milk 1/2 cup fresh key lime juice (approximately 12 Key limes) 2 teaspoons grated lime peel, green portion only Whipping cream for garnish (optional) d i r e c t i o n s (pie) Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs. s e r v i n g If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream. Servings: 8 Other Key
Serving: Makes 1 pie 1 1/2 Cups graham-cracker crumbs 6 Tablespoons unsalted butter, melted and cooled 5 Tablespoons sugar 1 (14 ounces) can sweetened condensed milk 4 large egg yolks 1/2 Cup freshly squeezed key-lime juice 1 Tablespoon grated key-lime zest, plus more for garnish 1 1/2 Cups heavy cream, chilled Directions Heat oven to 375 degrees;. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled. Lower oven to 325 degrees;. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
Key Lime Pie Ingredients For the Graham Cracker Crust: 10 graham crackers [1 wrapped package from a 1 lb. box] or 1 cup plus 2 1/2 tablespoons graham cracker crumbs* 5 tablespoons melted unsalted butter 1/3 cup sugar For the Filling: 3 egg yolks Zest of 2 limes [about 1 1/2 teaspoons] 1 [14-ounce] can sweetened condensed milk 2/3 cup freshly squeezed lime juice** For the Topping : 1 cup heavy or whipping cream, chilled 3 tablespoons confectioners' sugar *Did you know that you can buy already crushed graham crackers? Look for them near the ice cream cones and ice cream toppings in your supermarket. **If you can get Key limes, use them, otherwise use regular limes. Method For the graham cracker crust: Preheat the oven to 350° Butter a 9-inch pie pan. Break up the graham crackers. Place in a food processor and process to crumbs. If you don’t have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on. For the filling: In a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping ~ Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
This is the recipe that I use. I had real Key Lime pie in Key West, Florida and then started out testing different recipes and this is the truest one that I have found....very yummy!! Key Lime Pie This is a recipe for real Key Lime pie. Real Key lime pie is not green and it does not have a soft pudding texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a firm custard. Be careful that you don't over-bake the pie or it will be rubbery. For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake. i n g r e d i e n t s (crust) 16 graham crackers, crushed 3 tablespoons sugar 1 cube (1/4 lb) margarine or butter d i r e c t i o n s (crust) Mix the ingredients and press them into a 9 pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool. _________________________ i n g r e d i e n t s (pie) 4 large or extra large egg yolks 1 14 ounce can sweetened condensed milk 1/2 cup fresh key lime juice (approximately 12 Key limes) 2 teaspoons grated lime peel, green portion only Whipping cream for garnish (optional) d i r e c t i o n s (pie) Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs. s e r v i n g If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream. Servings: 8
