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Old 02.04.2011, 10:13
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Key Limes - Where to find?

Looking for some genuine Key Limes for Key Lime Pie. Already have the Graham Crackers ready for the crust. But they don't seem to be available in the stores near us.

The fruit is called "Echte Limette" in German
Citrus aurantifolia as opposed to the common and less sour lime "Gewöhnliche Limette" or Persian Lime, Citrus latifolia, which you can get everywhere.Any idea where to look for Key Limes?

Thanks,


K
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Old 02.04.2011, 10:32
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Re: Key Limes - Where to find?

Contact this Thai Shop, they may have it. And if you go there enjoy all the other shops down Josefstrasse.

http://www.josefstr13.ch/contact.html
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Old 02.04.2011, 10:59
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Re: Key Limes - Where to find?

I actually have made "Key Lime" Pies recently and was able to use the ones I picked up at Coop.

This is the recipe I used:

Ingredients
GRAHAM CRACKER CRUST
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
FILLING
3 egg yolks
1-1/2 teaspoons lime zest (about 2 Persian limes)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice
WHIPPED CREAM
1 cup heavy or whipping cream, chilled
1 tablespoon confectioners sugar
Preparation
1. CRUST: Preheat the oven to 350 degrees F. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides and forming a rounded or squared off top edge. Bake in preheated oven until golden, about 8 minutes. Set aside on a wire rack and leave the oven on.
2. FILLING: In the bowl of the stand mixer, whip the egg yolks and lime zest at high speed until fluffy, about 5 minutes. Slowly add the condensed milk and continue to whip until thick, about 3 or 4 minutes. Reduce the mixer speed to low and slowly add the lime juice, mixing just until combined. The mixture will start to thicken as soon as you add the lime juice. Pour the mixture into the crust.
3. BAKE: Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
4. WHIPPED CREAM: Chill the mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until you have stiff peaks. Pipe the whipped cream around the edges and in the middle of the pie, or put a dollop on each slice.





I did modify it slightly when I made it, instead of using graham crackers, I crushed some plain "petit beurre" cookies (also from Coop) which I mixed with some shaved coconut as well as the butter and sugar to form the crust.

I also made some tarts, picking up the small pre-made tart shells at Coop (I think they're HUG brand, something like that) which I brought to a BBQ a few weekends ago. I *think* everyone liked them, I didn't have to bring any home with me. The recipe above made 24 tarts and I still had a bit of filling left over which I poured over some crushed cookies + coconut in some ramekins (sort of an upside-down crumble). The tarts and the extras I baked for about 7min.
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Last edited by Peg A; 02.04.2011 at 11:00. Reason: removed redundencies. :p
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