![]() ![]() At one point, key limes were in demand in the UK and you could buy them in large markets and some supermarkets. Secondly, their flavour is tangier, a touch more sour and they have a complex, ultra-citrus aroma that's spell-blinding. Key Limes are different to out normal limes (know as Persian limes). Firstly, they are smaller and more yellow. The Key Lime Pie uses elusive Key Limes, a special sort of lime native to Central and South America. It is, as well, the original formula of a dish that perhaps led to it being so well-known, so it's nice to preserve that. That's my prescriptivist view anyways. It makes you feel connected to generations before you. There's something wonderful in enjoying a recipe which people have eaten for decades, knowing that you are tasting exactly what they will have tasted. It's best to keep it as true to its form in order to appreciate its relevance. You're at will to make whatever in whichever way you like, but there are some dishes, like this one, that I consider to be like a historical document, not to be messed around with. I don't think I've eaten a particularly bad one, but there are better ones and I've often found the best Key Lime Pies to be the simplest ones, not a lot of ingredients and quick to make. Key Lime Pie is indeed a creamy, lime-flavoured pie. It such an enormously famous dessert now that its hard to imagine its humble beginnings on a little island off the coast of Florida. A few weeks ago I visited the Florida Keys, home of the Key Lime Pie. ![]()
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