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I made Persian Lime Pie.
It's like key lime pie, when you don't have key limes, and only have your normal, everyday Persian limes.
It's really good. Dead simple to make, too. Preheat oven to 350. Four egg yolks into the KitchenAid. Beat them a bit, add a can of sweetened condensed milk. Add about half a cup of lime juice -- about the juice of four limes -- in two batches -- about the juice of two limes, beat it until it's mixed, then another two limes' worth.
Then grate a bunch of the peel into the mixture and stir that in.
Pour the stuff into a graham cracker crust (I always buy my graham cracker crusts pre-made these days, 'cause it's easier.) Bake for 12 minutes (this is mainly to avoid raw eggs. It helps set the pie a little, but the pie is still pretty liquidy when it comes out.)
Put pie in fridge for a couple hours. Wash the KitchenAid, and make whipped cream in it. Put dollops of whipped cream on the pie.
Then huddle over the pie with a crazed look in your face and threaten anyone who comes near you and your precious pie with a serving fork.
It's really good. Dead simple to make, too. Preheat oven to 350. Four egg yolks into the KitchenAid. Beat them a bit, add a can of sweetened condensed milk. Add about half a cup of lime juice -- about the juice of four limes -- in two batches -- about the juice of two limes, beat it until it's mixed, then another two limes' worth.
Then grate a bunch of the peel into the mixture and stir that in.
Pour the stuff into a graham cracker crust (I always buy my graham cracker crusts pre-made these days, 'cause it's easier.) Bake for 12 minutes (this is mainly to avoid raw eggs. It helps set the pie a little, but the pie is still pretty liquidy when it comes out.)
Put pie in fridge for a couple hours. Wash the KitchenAid, and make whipped cream in it. Put dollops of whipped cream on the pie.
Then huddle over the pie with a crazed look in your face and threaten anyone who comes near you and your precious pie with a serving fork.
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Lime Curd
1 cup sugar
3/4 cup fresh lime juice
10 large egg yolks
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours.
Spoon into a pre-baked crust and top with real whipped cream and a grating of lime zest (scrub the limes first).
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