I’ve never been that big a fan of Key Lime Pie, but a friend requested a recipe without the sweetened condensed milk. So, here is my take on key lime.
1½ cups granulated sugar
⅓ cup flour
4½ tablespoons cornstarch
3 cups water
Combine in saucepan and cook for two minutes. Blend a little of the hot mixture into:
5 egg yolks
Stir to warm the yolks. Then gradually add the yolks to the saucepan. Cook about 8 minutes, until thickened. Strain the mixture and add:
2 tablespoons butter
⅓ cup key lime juice
¼ teaspoon lime oil or lime extract
⅛ teaspoon key lime zest, finely grated
1 cup (2 sticks) butter
2 cups granulated sugar
Cream the sugar and butter. Add eggs one at a time.
3 teaspoons key lime juice
½ teaspoon key lime zest
1 teaspoon vanilla extract
¼ teaspoon lime oil or extract
½ teaspoon green food coloring, optional
Add dry ingredients:
2⅓ cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 tablespoons buttermilk powder
Combine ingredients and slowly add:
1 cup water
Mix until smooth. Grease 3 Maryann pans and divide batter among them. If you don't have these specialty pans, you can cut out about a six-inch circular indention (about 1/2 -inch deep) from the top of each cake after baking and cooling. Pans are available at King Arthur Flour.
Bake at 350° for 25 minutes. Cool for ten minutes and remove from pan. Allow to cool completely.
Divide filling equally and place in the indentation on top of each cake. Refrigerate.
PS...please don't give Maryann a hard time for wearing white shoes this time of year. She knows better. They were all we had for the photo shoot.