You Put the Lime in the Coconut

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Do Key Limes taste distinctively different
than conventional Persian Limes?

Key Limes
are a tiny, yellowish
variety that grows only
in tropical locales like the
Florida Keys (from which they
got their name). To get one cup of
lime juice requires about 40 key limes.
Key lime aficionados praise the fruit's distinctive
flavor and fragrance. Plain key lime juice
is slightly less tart and bracing than its
Persian counterpart.

Persian Limes

are larger and have a
greener rind than key limes,
and they are most likely a cross
between a Mexican lime and a citron.
hey are more acidic than key limes, and also
tend to have more tartness. It only takes
about six Persian limes to get one
cup of juice.

You can buy
pre-squeezed lime
juice in bottles, but don't
bother. The juice is bracingly
bitter and sometimes even rancid.
Besides, it's pretty hard to get lime
zest out of a bottle.


Icebox Key Lime Pie



Crust
8 whole graham crackers; broken into smaller pieces
5 Tbsp. unsalted butter; melted
2 Tbsp. sugar
::

Adjust oven rack to middle position and heat oven to 350º.
Pulse crackers and sugar in food processor until finely ground.
Add melted butter in steady stream while pulsing until
crumbs resemble damp sand. Using bottom of dry
measuring cup, press crumbs firmly into bottom
and sides of 9-inch pie plate. Bake until
fragrant and browned around edges;
12-14 minutes. Cool completely.

Filling
1/4 cup sugar
1 Tbsp. grated lime zest
8 oz. cream cheese; softened
14 oz. can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1-1/4 tsp. unflavored gelatin
1 cup fresh lime juice
1 tsp. vanilla extract
::
Process sugar and zest in food processor until sugar turns
bright green; about 30 seconds.
Add cream cheese and process until combined;
about 30 seconds.
Add condensed milk and pudding mix and process until
smooth; about 30 seconds.
Scrape down sides of bowl.
Stir gelatin and 2 Tbsp. lime juice in small bowl.
Heat in microwave for 15 seconds and stir until dissolved.
With machine running, pour gelatin mixture,
remaining lime juice, and vanilla through feed tube,
and mix until thoroughly combined; about 30 seconds.
::
Pour filling into cooled crust. Cover with plastic.
Refrigerate at least 3 hours, or up to 2 days.
To serve: let pie sit at room temperature for
10 minutes before slicing.
Serves 8 to 10