It's a simple, no-cook dessert, and despite being a *bit* too tart (which I could've fixed but didn't- don't ask me why because I don't have a good reason), we still enjoyed it after adding ridiculous dollops of homemade whipped cream.
My first task was to juice two pounds of key limes. The original recipe calls for using regular (Persian) limes, which would've been easier, but apparently I'm a glutton for punishment. Juicing 50 to 60 teeny tiny limes is a great way to find every single cut and hangnail on your hands!
It's also time-consuming, but I just juiced a few here and there while I was doing other stuff in the kitchen, rather than all at once. And thankfully, these little green gems were thin-skinned, which made for easier juicing. Take note- it's also easier to juice citrus that has been brought to room temperature rather than cold fruit.
|So tiny and cute!|
|Strained juice, lime carcasses, and whole limes being stripped of their zest.|
|The chilled pie, complete with homemade graham cracker crust.|
|Plain slice - a bit too tart for our tastes but still pretty!|
|Now *that's* more like it! :D|