Native to the Florida Keys, this pie distills the essence of tart and sweet into a creamy custard, enveloped by a buttery, crumbly crust, celebrating the alchemical balance of citric zest and creamy textures.
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Preheat the oven to 350°F (175°C).
Mix graham cracker crumbs with melted butter. Press mixture onto the bottom of a pie pan.
crust for 10 minutes , then remove and cool.
Beat egg yolks and lime zest in a bowl until creamy.
Gradually add condensed milk, continuing to beat until smooth.
Stir in lime juice, then pour mixture into the crust.
for 15 minutes . Let cool completely, then refrigerate until cold.
Garnish with whipped cream before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
