Key Lime Pie

This time of year I crave something more vibrant than the typical chocolate indulgence; perhaps something tangy, sweet, and slightly bitter to stimulate my senses. As Key lime pie is the perfect solution. This dessert tends to be heavy and overly sweet, so I like to keep mine as straightforward as possible – sharp, tart flavors paired with smooth white chocolate.
Key Lime Pie Filling
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  1. 275 grams key lime juice
  2. 275 grams sugar
  3. 275 grams whole eggs
  4. 2 grams agar (optional)
  5. 350 grams butter
  1. Cook the first four ingredients together until boiling.
  2. Be sure to whisk constantly to avoid curdling.
  3. Remove from heat and blend with the butter to create a uniform emulsion.
  4. Strain into a new container and chill until ready to use.
Joe the Baker

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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