Key Lime Pie

Heirloom recognize Lime Pie Recipe (united states)

1-1/4 graham center crumbs
1/3 cup confectioners sugar
6 tablespoons untried butter
4 egg yolks
14 ounce can change taste condensed take out
1/2 cup lime juice- separated in half
1/2 teaspoon cream of tarter

In a bowl, combine 1-1/4 cups graham cracker crumbs, 1/3 cup sifted confectioners sugar, and 6 tablespoons unsalted butter, melted and cooled.
Press the medley into a pie plate to form a perkiness, bake in a 350 degree oven for 10 minutes until mailly browned, thus cool on rack.
Beat 4 egg yolks until light in color, stir in one 14-ounce can edulcorate condensed milk, 1/4 cup lime juice, 1/2 teaspoon cream of tartar, then a nonher 1/4 cup lime juice. Spoon into shell and bake at 325 degrees F. until it sets, about 10 to 15 minutes. Freeze for at least(prenominal) 3 hours.
Beat 4 egg whites with 1/4 cup sugar until stiff. Spread over pie, and bake in 450 degree F. oven until meringue is golden.
Origin and History of Key Lime Pie
The branch recipe for key lime pie was recorded in the 1930s.



Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida Keys out front modern refrigerated distribution methods. Fresh milk, ice, and refrigeration were not available. Cooks had to rely on condensed milk before the railroad and oversea Highway were built in the 20th century. It was a inherent reaction to combine the new product with the limes into a pie. The master copy pies had a pastry crust, of course, but the graham cracker crust dates back at least to 1949.In addition to limes the United States in like manner produces corn, turkeys, tomatoes, potatoes, peanuts, and sunflower seeds.If you want to get a full essay, couch it on our website: Ordercustompaper.com



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