Do I add it to the water and water them once with it, or do I need to also add lime to the water for subsequent waterings?
If you want a firm, not soft or pudding-like texture, then this is the recipe for you: 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
2 cups very finely chopped cashews 1 cup finely ground graham cracker crumbs 1/2 cup plus 2 ounces sugar 3/4 cup melted butter 3 cups sweetened condensed milk 9 egg yolks 1 1/2 cups Key lime juice 2 cups heavy cream 1 orange, zested Preheat the oven to 325 degrees F. Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan. In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours. When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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5 egg yolks, beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice 1 (9 inch) prepared graham cracker crust DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired. try it!! its so simple but good!
