The finished productThe finished product
Mixing in the zestMixing in the zest
Adding the lime juiceAdding the lime juice
Awesome texture after zestingAwesome texture after zesting
Using local eggs!Using local eggs!
Blending egg yolks and sweetened condensed milkBlending egg yolks and sweetened condensed milk
Baking the crustBaking the crust
  • The finished product
  • Mixing in the zest
  • Adding the lime juice
  • Awesome texture after zesting
  • Using local eggs!
  • Blending egg yolks and sweetened condensed milk
  • Baking the crust

Limes have never been a regular part of my diet until recently. Now, though, I seem to be developing an obsession for them. And lemons, too, but especially limes. I think my recent renewed interest started when I first made homemade salsa and guacamole, both of which used limes.

I’m also a sucker for Key lime pie, and am still kicking myself for not getting Key lime pie from the Florida Keys when we were there for our honeymoon a couple years ago. What was I thinking?

A couple nights ago we came home and I developed a craving for Key lime pie. I’ve never made it before, but I looked up recipes online and they seem reasonable. Knowing that store-bought graham cracker pie crusts are loaded with trans fats (you don’t want that), I decided to make the crust, too. It was easy and so worth it. Put the graham crackers in a food processor to make the crust, mix with butter and it’s done. This is the recipe I used.

Charlie was experimenting with a new semi-pro camera, so he went a little crazy with the photos. But they turned out so nice, I can’t not post them.

This lime obsession is inspiring me to grow my own limes and lemons. My container gardening book assures me that it can be done in non-Florida/California climates, as long as you’re willing to pamper the tree a bit during the winter. For homegrown limes? I think I’d be willing. Now to research small citrus trees…

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