I just planted a Dwarf Key Lime tree in a sphagnum peat moss/gardening soil mix (half and half) because the care sheet that came with the tree mentioned it would like a peat moss based growing mix. Just to make sure, I did an internet search on potting soil for key limes and am now getting opposite opinions, saying I should be using a perlite mixture (or something for good drainage). I live in Miami, FL and have the plant outside (plenty of sun and warmth). Is this the right mix or should I redo everything?
Ingredients 1 cup white sugar 1/4 cup all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 3/4 cups water 3 eggs 1 tablespoon butter 1/4 - 1/2 cup key lime juice 1 tablespoon grated lime zest 1 (9 inch) pie crust, baked 1/4 teaspoon cream of tartar 6 tablespoons white sugar Directions 1.Preheat oven to 425 degrees F (220 degrees C). 2.Separate the eggs. Beat the egg yolks and set the whites aside. 3.Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened. 4.Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly. 5.Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy. 6.Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.
I think it's going to be almost impossible to make a Key Lime pie without SCM (sweetened condensed milk) as that is a Key ingredient. If it's a matter of fats there is a Weight Watcher's recipe that uses the fat-free SCM but you will still have sugars of course. Also following there is a recipe for sugar-free SCM that you make and substitute in for the regular SCM. I don't know how that would work in a recipe but it won't hurt to try. Good Luck!
