My sister’s favorite, which I appreciate since it’s so very easy! I’ve made this with bottled key lime juice, key limes, and Persian limes. The bottled juice is the hands-down loser, and I honestly can’t tell a difference between the fresh limes. Persians win for ease of use–there’s no joy in zesting and juicing a dozen tiny key limes. I know many consider that sacrilege, but so be it. One of these days I’ll orchestrate a blind taste test and when I do I’ll report back.
I prefer to bake this in a tart pan as it fills the pan better.
9″ blind baked graham cracker crust (1 pk crackers, 5 oz butter, pinch salt, tbs sugar)
15 oz can sweetened condensed milk
4 egg yolks
1/2 cup fresh lime juice
4 tsp lime zest
Preheat oven to 325F
Whisk together filling ingredients until well blended. Pour the filling into the crust, bake until the center looks set but still quivery, like gelatin, when the pan is nudged, 15 to 17 minutes. Let cool completely on a rack, then refrigerate until cold. Serve with whipped cream.