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Full Online Book HomeLearning KitchenPies - Lime - Key Lime Chiffon Pie
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Pies - Lime -   Key Lime Chiffon Pie Post by :glenns Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3474

Click below to download : Pies - Lime - Key Lime Chiffon Pie (Format : PDF)

Pies - Lime - Key Lime Chiffon Pie

1 cup water
1/2 cup sugar
2 Tbsp. julienned lime zest
22 graham cracker squares
1/4 cup light brown sugar, lightly packed
1 Tbsp. grated lime zest
5 Tbsp. unsalted butter
1 envelope unflavored gelatin
1/3 cup fresh lime juice
1/2 cup sugar
2 eggs, separated
1 cup heavy cream (whipping)
1 tsp. vanilla

Combine water, sugar and heat to a simmer. Stir in julienned zest and simmer for 30 minutes. Strain, reserving zest and syrup separately.

Preheat oven to 375. Combine crumbs, light brown sugar, grated zest and butter in food processor and mix until mixture holds together. Pat into 9" pie plate and bake for 8 minutes. Cool.

Heat 1/3 cup of reserved lime syrup. Remove from heat and sprinkle gelatin over and allow to soften 1 minute. Stir in lime juice, 1/4 cup of sugar and 2 egg yolks. Heat until mixture is thick and frothy, stirring constantly (about 5 minutes). Remove from heat and cool to room temperature.

Beat egg whites until soft peaks form. Gradually beat in 2 Tbsp. sugar, until stiff peaks form.

In another bowl with clean beaters, whip cream with vanilla and add remaining 2 Tbsp. sugar until stiff. Fold together: lime/gelatin mixture, egg white mixture and whipped cream, until no streaks remain. Pour into prepared crust and top with julienned lime zest. Chill, uncovered, for 2 to 3 hours (if refrigerating for a longer period, cover after initial chilling).
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Pies - Lime -  Key Lime Pie Pies - Lime - Key Lime Pie

Pies - Lime -  Key Lime Pie
Graham Cracker Crust: 1 cup plus 2 1/2 tablespoons graham cracker crumbs 5 tablespoons melted unsalted butter 2 1/2 Tbsp sugar Filling: 3 egg yolks 2 limes, zest grated (about 1 1/2 teaspoons) 1 (14-ounce) can sweetened condensed milk 2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes) (I used 1/2 cup regular lime juice, but 2/3 cup would have been fine) Topping: 1 cup heavy or whipping cream, chilled 3 tablespoons of confectioners’ sugar For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Place

Pies - Lime -  Jessie's Key Lime Pie Pies - Lime - Jessie's Key Lime Pie

Pies - Lime -  Jessie's Key Lime Pie
Jessie's Story from a Hospice Nurse: Several years ago I treated a young man from Key West, Florida who was dying of AIDS. A couple of weeks before he died, he gave me his 75 year old family recipe for Key Lime Pie. He explained that most Key Lime Pie recipes use condensed milk. Even restaurants in Key West serve Key Lime Pie made with condensed milk. Jessie was disdainful of this version. His family recipe, passed from generation to generation, does not used condensed milk. Jessie claimed it is the only authentic Key Lime Pie recipe. So in memory of