Key lime pie with Meyer lemon. Hope nobody minds: they’re all sour with a unique flavor. We did not add sugar to the crust and it tastes sweet enough. The filling is not enough to fill all the way up but it will make 8 servings nicely.
Graham cracker crust
1/3 of a 14.4 oz box Graham Crackers ( honey maid/honey grahams of Nabisco)
5 Tbs unsalted butter, melt
1-14 oz sweetened condensed milk (Eagle brand)
1/2 cup fresh squeezed Meyer Lemon or Key lime ,grate and save 2 tsp lime zest first
5 egg yolks
1/2 cup heavy whipped cream
1 Tbs granulated sugar
Zest from 1 lemon/lime for decoration
- Preheat oven to 350 oF. Break up Graham crackers and place into a food processor and process to crumbs. Add butter and pulse until combined. Press the mixture into the bottom and sides of a 9-inch pie (with or without removable bottom) forming an even layer and a neat border around the edge (about 1/2-2/3 inch high ) with the back of a spoon . If you do not have food processor, put them in a large plastic bag and smash them with a rolling pin. Bake in preheated oven for 10 min. If use the pie pan with removable bottom, you need to put the pie pan on a rimmed baking tray. Remove from oven, set aside on wire rack, no need to be cool down if the filling is ready. Keep the oven on.
- In a medium bowl, whisk egg yolk by hand or handheld electric mixer with whisker attacked at medium speed until turn light color (2-3 minutes). Gradually whisk milk in until incorporated. Turn speed down to low and slowly add lemon/lime juice and zest , whisk until just combined, do not over beat.
- Pour into the shell and bake 8 minutes. Cool on wire rack, then refrigerate.
- Whisk cream with sugar until form a soft peak. Serve with a dollop of cream. Garnish with lemon zest.