It is worth the elbow grease to get that authentic floral Key lime flavor-unless you can't find Key limes. The main difference is that it requires more aromatic Key lime juice to make the famous pie sing. Plenty of people like a dessert with a bit of bite and will appreciate the extra acidity that comes from Persian limes. Key lime juice is less tart when tasted plainly, which means your next batch of Key lime bars might be a bit more tart if you work with Persian limes instead of Key limes. As for whether they have a different taste-significant enough to tell the difference when used in your homemade lime pie-some claim a slight difference in flavor. And while Persian limes have thick, bright green skin, a Key lime's skin is thin and tends to be a little on the yellow side. Key limes are smaller and contain more seeds than Persian limes. Persian limes are a hybrid cultivated from Key lime and lemon, also known as seedless lime, Bearss lime, and Tahiti lime. They are larger and more tart than their Florida cousins. Grocery store limes, generally speaking, are Persian limes, the most widely commercially cultivated variety of lime. They also have a distinct aroma, far more aromatic than common limes. Key limes tend to be small and seedy, with a distinctive lime flavor that is tart but not too acidic. 270 calories per pint (See nutrition facts for calories, sugars, total fat and saturated fat content. So what happens if you want a slice of sweet-tart Key lime goodness but have yet to make it to the Florida Keys to stock up on their local limes? Can you run to the Piggly Wiggly for a regular lime instead? Does a lime pie made with Piggly Wiggly limes not have the same flavoring as a Key lime pie? Will people snub your pie at the potluck if you make it with the supermarket variety? Thornless Persian limes replaced commercial lime crops, which are hardier than Key limes-Key limes are now imported from Central America or Mexico. The storm wreaked catastrophic damage on commercial lime crops in the Florida Keys. Key limes have not been grown commercially in the United States since 1926, when a hurricane devastated Miami, Florida, the Bahamas, and the Gulf Coast. Its other names include West Indian lime, Bartender's lime, Omani lime, or Mexican lime. Though the lime is strongly associated with the Florida Keys, and its popular name even comes from this association, the Key limes are actually native to tropical Southeast Asia. Storage information: Store tart, well wrapped in the fridge for several days.Named for the Florida Key limes used in the original recipe, Key lime pie is a Southern classic and has even been declared the official Florida state pie. Pour the topping onto the tart, letting it spread to the edges.Ĭhill the tart for several hours before serving. Remove the topping from the heat, pour it over the reserved berries, and set aside to cool for 5 minutes. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking until the sugar has dissolved.Īdd the 3/4 cup (128g) berries, and bring to a boil. Key Lime Pie - 1 Slice (Pollo Tropical) Per 1 serving - Calories: 430kcal Fat: 13.00g Carbs: 70.00g Protein: 7. To make the topping: Rinse the berries, and set aside all but 3/4 cup (128g) to dry. Remove the tart from the oven, and place it on a rack to cool at room temperature for 1 to 2 hours before topping. Pour the filling into the crust and bake for 18 to 20 minutes, until just set. To make the filling: Whisk together the egg yolks, condensed milk, and lime juice and zest until thoroughly combined. To make the crust: Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate.īake for 10 to 12 minutes, until lightly browned.
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