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Classic Key Lime Pie


In lieu of graham crackers for the crust, this key lime pie recipe swaps in gingersnaps. The sweet and spicy cookies provide a nice contrast to the tangy lime. The pie needs to be refrigerated after baking to allow the filling to set, so plan accordingly.


Classic Key Lime Pie

For the crust:

10 oz. (315 g) gingersnaps

5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted

2 Tbs. granulated sugar

1/2 tsp. salt

2 egg yolks

1 can (14 fl. oz./430 ml) sweetened condensed milk

2 tsp. grated Key lime zest

1/2 cup (4 fl. oz./125 ml) Key lime juice

2 cups (16 fl. oz./500 ml) heavy cream

1 tsp. vanilla extract

1/4 cup (1 3/4 oz./50 g) superfine sugar

Preheat an oven to 350°F (180°C).

To make the crust, in a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar and salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch (23-cm) pie dish.

Place on a baking sheet and bake until the edges are dry and set, 5 to 7 minutes. The bottom will still be moist and soft but will firm up as the crust cools. Transfer to a wire rack and let cool completely.

Keep the oven set at 350°F (180°C).

Using an electric mixer, in a bowl, beat the egg yolks on medium speed until blended. Add the condensed milk, lime zest and lime juice and continue beating until well blended. Pour the filling into the cooled crust and bake until the edges of the pie are set but the center still jiggles slightly, 15 to 20 minutes. Transfer the pie to a wire rack and let cool completely.

Refrigerate he pie for at least 2 hours or up to overnight to allow it to set.

When ready to serve the pie, in the bowl of an electric mixer fitted with the whisk attachment, combine the cream and vanilla. With the mixer set on low speed, slowly add the superfine sugar while beating, gradually increasing the speed as the mixture thickens. Continue to beat until soft peaks form, about 2 minutes total.

To serve the pie, cut into 8 slices and garnish each slice with a heaping spoonful of the whipped cream. Serves 8.

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Try These 5 Lemon Preserving Projects at Home


With their bright, puckery flavor profile, lemons lend themselves easily to being the star of any kind of preserve, whether it’s a marmalade, curd, infusion, dried candy or even a savory condiment. This time of year, we especially love preserving the sweeter, more aromatic Meyer lemon, in season during late winter and early spring.


Lemon trees tend to bear fruit in sizable crops; if you have a plant nearby, don’t be surprised at the large size of your haul. Instead, next time life hands you lemons, add one—or all!—of these five fabulous lemon provisions to your larder.

1. Limoncello

How to Make Your Own Limoncello

Limoncello, the century-old digestivo that originated near Naples, Italy, gets its lemony hue and flavor from grain alcohol that’s been steeped in lemon zest with simple syrup. While limoncello is fantastic served chilled, it’s also wonderful in cocktails, like limoncello martinis.


2. Lemon Curd

Lemon curd


One can create a curd, or dessert spread, out of just about any fruit, but the most popular (and our most beloved) is lemon curd. Beat lemon juice and zest with egg yolks and sugar until creamy and thick, then serve it alongside scones or muffins. See our step-by-step how-to on making citrus curds.


3. Meyer Lemon Marmalade


Marmalade is most commonly made using oranges, but mild, thin-skinned, mandarin-esque Meyer lemons are also well-suited to the sweet, spreadable preserve. This Meyer lemon-ginger marmalade makes for a lovely weekend project.

4. Candied Lemon

Candied citrus

Crystallized fruit is one of the oldest forms of lemon preservation; glacés have been around since the 14th century. To make candied lemon, cut thin strips of lemon peel, candy them in a basic sugar syrup and roll them in superfine sugar after drying. The sweet, tangy treats make a perfect gift. (See our step-by-step onhow to candy citrus zest.)


5. Preserved Lemons

Preserved Lemons

Preserved lemon—a staple ingredient in North Africa—is becoming increasingly popular stateside, too. This condiment, which is simply lemons left to sit in salt, adds a wonderful acidity to salads, roasts and stews.