Being a stay-at-home mom means just that – I spend a lot of time at home these days. I would get out more to see art, but the little dude just hates the car right now, so home (and places within walking distance) it is.
And for me, staying home means spending time in the kitchen and cooking more. Which means more cooking posts than art crit.
Last night I made my very first Key Lime Pie. It was so simple and easy that I’m starting to understand the expression “easy as pie.” The recipe was basic enough (xeroxed from Mark Bittman of course) that I don’t even need to refer to it to write this post. I did use a pre-made crust; the gourmet pie crusts from Trader Joe’s cost a bit more, but they are excellent ($5 for two).
The pie crust needs to be prebaked for 10 minutes.
While the crust is baking: Separate 4 eggs. Lightly beat the yolks, then add one can of sweetened condensed milk, continue beating, and slowly add 1/3 cup key lime juice. (Regular lime juice is supposed to be fine, but key limes are in season here and available at the local farmer’s markets, Trader Joe’s, and CSA baskets…)
Pour the filling into a slightly cooled crust and bake for another 10 minutes at 350.
While the filling is baking, make the meringue: Beat the egg whites with a pinch of salt and a pinch of cream of tartar. When they make stiff peaks, add 1/4 cup confectioner’s sugar and continue to beat until the meringue is shiny and stiff. Spread the meringue on top of the pie, making sure to anchor it along all the edges. Bake another 10 minutes.
That’s it! Easy-peasy lemon squeezey.
For some strange reason, Bella insists that she loves Key Lime Pie – myself, I don’t know that I’d ever tasted it until I tried my own last night. So I don’t know if it’s authentic, but I did find it to be delicious!