1/2 C. fresh lime juice (5-6 limes)
4 teaspoons grated lime zest
4 egg yolks
1-14 oz. can sweetened condensed milk
1 graham cracker crust
First remove the lime zest from the whole lime or limes until you have 4 teaspoons. I did this my just using my cheese grater. Cut the limes in half and squeeze out the juice being careful to not include any seeds Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. Beat in milk, then juice and set aside at room temp till it thickens. You may want to add a drop of green food coloring if you want it to look more green. Preheat oven to 325 degrees. Pour mixture into crust, bake for 5 minutes until the center is set, but still wiggles when shaken. Remove from the oven and cool to room temp. Refrigerate for at least three hours until chilled. Serve with whipped cream topping and decorate with a lime wedge.
4 teaspoons grated lime zest
4 egg yolks
1-14 oz. can sweetened condensed milk
1 graham cracker crust
First remove the lime zest from the whole lime or limes until you have 4 teaspoons. I did this my just using my cheese grater. Cut the limes in half and squeeze out the juice being careful to not include any seeds Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. Beat in milk, then juice and set aside at room temp till it thickens. You may want to add a drop of green food coloring if you want it to look more green. Preheat oven to 325 degrees. Pour mixture into crust, bake for 5 minutes until the center is set, but still wiggles when shaken. Remove from the oven and cool to room temp. Refrigerate for at least three hours until chilled. Serve with whipped cream topping and decorate with a lime wedge.
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