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…