It was a big success! (Thanks to everyone who made the treck up to our place. It was a fabulous crowd!)
All week Robby and I have been trying to rid ourselves of all the overflow food stuffs. (Don't worry we haven't touched the leftover liquor, which is enough to sustain a pirate ship for a 6 month voyage!)
One of the things we had leftover was toms of lemons and limes.
Robby and I shop at costco sooooo we had about 15 lemons and 25 limes to use up.
I wanted to make Robby a fabulous chocolate blackout mocha cake for Valentine’s Day. However, that is a very time consuming prospect for a weeknight project. Plus we had all that citrus. Consequently I decided to delay the cake till the weekend and make it a Lemon Lime Valentine's!
(Also Robby and I have a trip to Miami and Key West planned for our 2,000 day anniversary in March, so a 'keyish" lime pie was apropriate!)
I’ll start with the LEMONS, as it is lemon/lime (not lime/lemon).
I have made this lemon pie many times before. If you don't like tart you won't like this pie. It is super lemon. So pucker up!
Silky Lemon Pie
Pie crust for one layer
8 oz room temp cream cheese
3 egg whites
2 eggs
1/2 cup lemon juice (I use more bc I like my hubby Puckered up)
1 1/2 cups sugar
1tbs lemon zest
Pinch salt
I used the food processor for everything, but you can use a hand or stand mixer.
Prepare pie crust. (I did a quickie crust as I only had an hour to make both pies. Robby needed the oven to make my valentines dessert of strawberry meringues!!!)
Ingredients: 1 cup flour, pinch of salt, 1 tbs sugar, 1 stick of butter. Process these until they form an even crumb.
Pulse while slowly adding 1/3 cup cold water till ball is formed.
Refrigerate 1 hr (you can stick it in the freezer for 15 min).
Roll out and line 9" pie plate or tart pan.
Combine lemon juice salt sugar and zest in sauce pan.
Cook over medium heat, stirring often, until sugar is dissolved.
Turn off heat and let cool 10 min.
Process/Mix together cream cheese and egg whites until smooth.
Add eggs one at a time pulsing/mixing in between.
Slowly add in the sugar/juice to the egg/cheese until silky. (You can strain out the zest if you prefer, I leave it in.)
Pour mixture into prepared crust.
Bake at 375 for 30 min.
Done.
"Key-ish" Lime Pie
(Ok I didn't use key limes . . . . duh almost no one does.
Regular limes away!)
Crust:
1 1/2 cup graham cracker crumbs (just buy the boxed ones)
1 stick of butter
2 tbs sugar
Pinch of salt
Filling:
1/2 cup lime juice
1 tbs lime zest
1 can sweetened condensed milk
4 egg yolks (use the whites for the silk lemon pie above!)
THATS IT (crazy right?)
Crust:
Melt the butter. Mix with rest of stuff. Press into pie plate. Ta Da.
Filling:
Process/mix yolks, juice, and zest. Add condescend milk and processes till smooth. Ta De.
Pour in crust.
Bake in same oven at 375 for 15-20 min (until set-ish).
Garnish with Whipped cream. Robby has been talking about Redi-whip for like 3 weeks so I allowed him ‘whip-ish’ cream over fresh bc I love him and it is Val-D.
Can you tell which is which? Ok i guess the "fak-ish" whipped cream gives the "key-ish" pie away.
Robby was mixing lemon lime forkfuls.
Love you honey buns!
