I just would like to know what the differences are, Nutrition wise and taste wise (with cooking) between lemon and lime.
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
Easy Key Lime Pie I Submitted by: Pat Legler Rated: 5 out of 5 by 697 members Prep Time: 20 Minutes Cook Time: 15 Minutes Ready In: 35 Minutes Yields: 8 servings To make this tart and creamy blue ribbon pie, egg yolks, lime juice and condensed milk are stirred together, poured into a graham cracker crust, and baked. Decorate the top with thinly-sliced crescents of lime INGREDIENTS: 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: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. 3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired. This recipe appears in our Allrecipes cookbook.
INGREDIENTS 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
here is a recipe with meringue optional... it is one of the original recipes
Quick Key Lime Pie : 1 Graham cracker pie crust 3 Eggs, separated 1 cn (14oz) sweetened condensed Milk 1 ts Grated lime peel 1/3 c Lime juice Whipped topping (garnish) Few drops green food Coloring Instructions: In large bowl, beat egg whites until stiff peaks form; set aside. In small bowl, beat egg yolks. Mix in milk. Gradually add lime peel juice. Stir to blend well. Fold into egg white mixture; add food coloring. Pour into crust freeze 3 hours. Let stand 15 minutes at room temperature before serving. Serve with whipped topping.
