Key Lime

What IS a Key Lime?


picture of a key lime

Key Lime: (Citrus Aurantifolia): The Key Lime originates in southeast Asia. Several years ago, a hostile group of alien life forms dropped some key lime seeds over a Taiwanese village. Their hopes were that this would poison us and therefore make it easy to take over our planet. In a surprising turn of events, humankind foiled the extraterrestrials' sinister plot. We ended up loving the key lime. Indeed, things went swimmingly well for all who consumed the key lime: the taste proved to be delightful, and the Vitamin C derived from the Key Lime was a healthy perk to growing the citrus fruit. Scurvy became a thing of the past, and tangy food became the status quo. Christopher Columbus (the 4th) then promptly took a few of these key lime trees, and planted them in Haiti around 1986. Now you can find them in your local grocery store. If you find a grocery store that sells the Key Lime, you should buy a few, extract the juice, and make them into a tasty treat - like a key lime pie or martini. (If you really want to know what makes a Key Lime different than your common Persian Lime, you could read the wikipedia entry here.)


Key Lime Recipes!

I have included a few delicious recipes featuring the key lime. The following links will take you down the page to each recipe; enjoy!

Key Lime Pie: The CLASSIC pie. When made with genuine key limes, it as no equal.
Key Limeade: Add an interesting twist to your limeade by adding key limes!
Key Lime Chicken: A tangy and delightful recipe; semi-healthy, too!
Key Lime Martini: Ahhhh.....
Key Lime Cookie Bars: UMMM Butter...Ummm...Sugar....

Key Lime Pie

This is a recipe for "real" Key Lime pie. Real Key lime pie isn't green and it does not have a soft "pudding" texture. The pie gets its pale yellow color from the egg yolks that predominate the ingredient list. The texture should be that of a a "firm custard". Be sure not to over-bake the Key Lime pie or it will be rubbery. For best results use fresh Key Limes, not bottled juice. The traditional recipe does not put any meringue on the top of the Key Lime pie. This is a simple recipe and takes only a few minutes to prepare and 12 minutes to bake.

Ingredients for pie crust:
  • 3 tablespoons sugar
  • 16 graham crackers, crushed
  • 1 cube (1/4 lb) margarine or butter
Directions for pie crust:

Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

Ingredients for Key Lime pie filling:
  • 1 14 ounce can sweetened condensed milk
  • 4 large or extra large egg yolks
  • 2 teaspoons grated lime peel, green portion only
  • 1/2 cup fresh key lime juice (approximately 12 Key limes)
  • Whipping cream for garnish (optional)
Directions for Key Lime pie filling:

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the Key Lime juice. Once the Lime juice is incorporated add the other half of the juice and the lime zest; continue to mix until blended (just a few more seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

Serving

Slice it up! Garnish with whipped cream if you so desire!

Approximately 8 servings

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Key Limeade

Ingredients:
  • 3 limes (perhaps you could use 2 regular limes and several key limes for a unique twist)
  • 2/3 cup sugar (white or cane sugar)
  • 2 quarts of cool, crisp water
Directions:

Extract lime juice from limes and put in 2 quart pitcher. Add sugar. Add water slowly and stir until sugar is dissolved. You could also use 3/4 the normal amount of water, and use 1/4 ice if you want to serve it extremely cold!

Approximately 8 servings
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Key Lime Chicken

A great alternative to washing your pork rinds down with Pabst Blue Ribbon

Ingredients:
  • 1/4 pound butter
  • 1 broiler-fryer chicken, skinned, cut up
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 4 garlic cloves, minced
  • 1 teaspoon pepper, freshly ground
  • 1 large onion, thinly sliced
  • 1/4 cup Key lime juice
Directions:

Melt butter over medium heat in large covered skillet. Add chicken and cook until lightly browned. Sprinkle with salt, pepper, and paprika. Add onion and garlic. Cook, stirring occasionally, for about 5 minutes. Pour Key Lime juice over chicken. Cover and simmer 25 to 30 minutes or until fork can be inserted with ease. Remove cover and cook a few minutes until chicken is a golden color.

Approximately 4-6 servings

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Key Lime Martini

Just what the doctor ordered...

Ingredients:
  • 2 oz. Stolichnaya Vanilla Vodka
  • 1 oz. Rose's Lime Juice
  • 1 oz. Half and Half Cream
Directions:

Shake with ice and strain into a chilled martini glass. Serve with a lime twist.

Serves 1 quite happily.
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Key Lime Cookie Bars

I NEVER said these recipes were supposed to be healthy:)

Ingredients for the crust:
  • 1 cup butter
  • 1/2 cup confectioners' sugar
  • 2 cups flour
Ingredients for the filling:
  • 4 eggs; beaten
  • 4 tablespoons flour
  • 2 cups sugar
  • 1 pinch salt
  • 6 tablespoons Key Lime juice
  • 1 tablespoon baking powder
Diections:

Mix the ingredients and pat into a 9x12-inch pan. Bake at 350 degrees for 20 minutes. Watch carefully! Beat together the eggs, sugar, and Key Lime lime juice. Add the salt, flour, and baking powder. Mix and pour on top of the crust. Bake at 350 degrees for 25 minutes. If you want, you can sprinkle the top with confectioners' sugar. Cut into bars.

Serves at least 1
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