This is not the lime you put on your grass every spring. It was used as engine cleaner until it was phased out of use. The landfill won't take it.
you recognize i'm prepared on Key Lime pie....Apple pie would be stable, too....i think of i could be fairly much less prepared on the Pumpkin pie concept....i think of I even have in simple terms ever tried it a pair of cases, however. i think of Key Lime pie could be my standard of those....then Apple, then Pumpkin. yet i assume Pumpkin pie is greater classic for Thanksgiving....i assume we are nevertheless caught! lol
Serves eight to ten people Ingredients 3/4 cups of flour 1 tablespoon of sugar 2 1/4 cups of unsweetened coconut flakes 5 tablespoons of cold unsalted butter, cut into pea sized bits 1 large egg mixed with a cup of ice water 2 eggs to seperate into white 1 cup of icing or confectioners sugar 1 teaspoon of vanilla extract Key Lime filling: 4 egg yolks 14oz sweetened condensed milk 2 key limes, zested 1/2 cup of key lime juice Coat a 9 inch tart tin plate with non stick vegetable spray In a bowl, stir to together the flour, sugar and 1/4 cup of coconut. Work in the butter to make pastry. Sprinkle 2 to 3 tablespoons of the egg water on it and blend it in. Form into a disc and wrap in plastic and place in the fridge for half an hour. Roll the dough into a 9 and a 1/2 inch round and fit into the tart tin. Mix together the remaining two cups of coconut, eggs whites, confectioner's sugar and vanilla and press it against the sides of the tin. Chill for thirty minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set. For the filling, in a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.
