This week's column is written by Chef Tony Rechsteiner, who has been a chef for 38 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Key Limes
Key limes are a round fruit that is yellow when ripe. They are smaller, more aromatic, contain more seeds and are tarter (acidic) than the more common Persian lime. They also have a unique flavour.
The name comes from its association with the Florida Keys, where it was introduced to by the Spanish explorers. Key Limes are now grown in Mexico, Texas and California as well as Florida.
Key Lime Pie
Crust
125 g graham cracker crumbs
30 g granulated sugar
80 g melted unsalted butter
Mix together the crumbs, sugar and melted butter, press into the bottom and sides of a well greased 9-inch pie or tart pan, cover and refrigerate while you prepare the filling.
Filling
3 large egg yolks
1 390ml (14 oz) can of sweetened condensed milk
125 ml key lime juice
10 ml grated key lime zest.
Preheat oven to 350 F and place the rack in the middle of the oven.
Whip egg yolks in an electric mixer with the whip attachment for 2 or 3 minutes until they are pale and fluffy. Slowly add the condensed milk and beat until the mixture is light and fluffy. Scrape down the sides of the bowl and add the juice and zest. Pour filling into the prepared shell and bake in the oven for approx 10 to 15 minutes until the filing is just set. Remove from the oven and cool on a wire rack. At this point the pie can be stored under refrigeration for 2 to 3 days.
Topping
250 ml whipping cream 35%
25 g white sugar
5 ml lime zest
Whip cream to soft peaks, add the sugar and beat ill stiff peaks form. Pipe or spoon the cream on top of the pie and sprinkle on the zest.
