I could have also titled this post, “How to Get Arthritis at an Early Age.” But I decided to be more optimistic about my key lime pie endeavor.
Usually when I make key lime pie I use regular limes because I rarely time it right for key limes to be in season. But when I saw a bag of key limes on sale at the grocery store, I decided that I would, at long last, make this pie the right way.
“Long last” is accurate because it’s the last time I will use actual key limes. They are slightly larger than the size of a quarter. Do you know how insanely tedious it is to extract zest and especially juice from something that miniscule?
I started off trying to smash the limes against the top of the juicer and rock them back and forth with my hand, but that wasn’t getting me far. Then I settled on pinching each side with both thumbs and forefingers and twisting. It was the type of thing where I would have quit but I had gotten myself too far into the project and I was under a time crunch.
Key limes have a slightly “brighter” flavor than regular limes but it’s not a big enough difference for me to ever use them again.
By the way, this is the absolutely best key lime pie recipe known to mankind. It’s a frozen version by Ina Garten. And she even admits that she uses regular limes too. Ha!