No actual monarch said those words, alas, but if they’d ever had my key lime pie, they might’ve. Before we go any further: No, I did not use true key limes for my pies. Purists may heap scorn upon me, but America’s Test Kitchen (the last word in baking, if you ask me) says that actual key limes are both expensive and difficult to find. Also, their expert taste-testers couldn’t tell the difference between pies made with key limes and pies made with the more easily obtained Persian limes. So I rest my case.
There are, apparently, many recipes for key lime pie. Some involve whipped egg whites, others are no-bake. However simple or fancy you prefer your pie, ATK is firm about one ingredient: fresh lime juice. Limes are notoriously hard to squeeze, and I find them nearly as difficult to zest, but some desserts are worth the sacrifice — even if the zester goes after your knuckles.
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