(Key) Lime Pie.

July 30, 2008 at 2:24 pm 3 comments


(Persian?) Lime Pie

(Persian?) Lime Pie

You know, key lime pie has always been one of my favourite desserts, especially after having the one at CPK (California Pizza Kitchen). What always confounded me, of course, was what exactly were key limes? Could we buy them in Singapore? What are these? I’d always written them off as some sort of Western fruit we probably couldn’t get here easily (like rhubarb, or something…) and bought some ‘Thai Seedless Lemons’ from Giant instead. Well these so called seedless lemons turned out to really be, huge limes… and a few good Google searches later, I think these are what our Western friends call ‘Persian limes’. 

But get this. Key limes… believe it or not (I felt so cheated after realizing what they are), are the limes that we eat with our hokkien mee (prawn noodle), our ou luat (oyster omelette) and the potted plants that our parents buy so much of during Chinese New Year for good luck, longevity and all that jazz. 

I FEEL SO CHEATED. And the reason they’re called key limes is because they’re grown in the Florida Keys or whatever. BUT. They originate from Southeast Asia. Right. Shall not make any Western imperialist remarks here. 

So whatever the case. I made a LIME pie. Just not key. But key limes are relatively easy to obtain here… and they’ll probably give me a tangier, nicer tart. Mine turned out well, it just wasn’t… well, key I guess. 

The good thing about these big ‘THAI SEEDLESS LEMONS’ (gosh how many names must all these fruits have?) is that I only need 3 to obtain my 3/4 cup  of juice. 

I’ll probably need like 30 key limes to obtain the same amount. AFTER dealing away with the vast quantities of seeds that key limes have.. RAWR. 

So here’s the recipe for a really yummy tart. 

Key Lime Tart
adapted from The Kitchen Sink

1 cup finely ground graham cracker crumbs (here in Singapore, we use digestive biscuits)
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks (I used 4 medium egg yolks, eggs in Singapore aren’t very big in general either.)
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice , (about 23 Key limes total)
1 cup sweetened condensed milk, (14 ounces) (I used 1 tin of Milkmaid, which is about 20g lesser than 14 ounces but it turned out perfectly fine)

Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)
(Mine was a 9-inch pie pan, so I actually increased the amount of crumbs+butter for the crust.)  

Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.

Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight). 
(Or you could just throw it in the fridge for about 10 to 15 mins before refrigerating it, if you’re in a hurry. The filling would already be set/chilled enough to serve within the hour.) 


Eat me! <3

Eat me! ❤

Rating: 4/5 (Would be 5/5 once I get key limes.) (I’m very partial towards citrus.)
Would I make this again? Yes, yes, yes!


Entry filed under: key lime, pie, tarts. Tags: , .

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3 Comments Add your own

  • 1. Floss  |  August 4, 2008 at 4:24 am

    Hey Liz your baking looks amazing! (: Haha.

  • 2. Cat  |  August 15, 2008 at 11:39 pm

    The CPK key lime pie doesn’t use eggs, and it has REAL key lime, that makes alllll the difference.

  • 3. Rachel Lo  |  February 17, 2017 at 10:15 am

    May I know where I can get key lime in Singapore?


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