This post card is from a grab bag of pamphlets and advertisements I bought last year. I have no idea when it was printed, but the color photo is by one Tom Brown. The back of the card reads:
THE KEY LIME PIE
is nationally known as one of Florida’s outstanding desserts. During the early days on the Florida Keys, thrifty wives of “conch” settlers used juice from wild limes to make up this original recipe.
I made this for Mr. Sauce, Esq. as an Easter treat because this is one of his favorites.
I am used to key lime pie topped with whipped cream, but if photographer Tom Brown and the postcard people want to top it with meringue, who am I to disagree?
My meringue turned out well, but I decreased the sugar. The recipe called for 3/4 cup of sugar but I stopped at 1/2. Which turned out to be a wise move.
I was absolutely thrilled by the meringue. I got it to do little peakies like in the photo and that it actually browned in the oven! PRETTY PIE!
As for the filling–I felt that it should have been thicker. My cut pie does not look like the postcard pie (I used a premade crust, btw).
I added green and yellow food coloring to get it closer to the picture. But I didn’t quite get it right.
But now I can say that I’ve made a key lime pie!
I am really glad that I lessened the amount of the meringue sugar because the filling was very sweet. It missed that tart pucker one associates with a lime pie. That’s because I didn’t have quite a 1/2 cup of lime. Although I used 6 whole limes, 2 of them were practically juiceless. What sad limes! If I were a lime, it would be sad to be juiceless.
I googled “sad lime” and what I got was Justin Timberlake dressed as a lime in a tequila commercial.
JT–lemme get this straight. You decide to play anthropomorphize citrus instead of putting together an *NSYNC reunion tour?
You disappoint me.
(this is in addition to throwing Janet Jackson under the bus and exploiting your relationship with Britney Spears every time you have a project to promote).
That is, indeed, a pretty pie. The meringue looks very enticing. I wonder if using some of the zest would have upped the limeness a bit. I recently made a lemonade recipe that had the zest of the lemons macerating in the sugar for a few hours and it was the most lemony lemonade I’ve ever had.
OMG that is such a good idea–and I did think about that while I was stirring–that I have had key lime pie with zest. when I had that thought
I had already squeezed all of my sad limes.
“Tom Brown”…clearly an alias. But your meringue is glorious!
That looks good even if it lacked the pucker-ability of lime. Congrats on the little browned peaks of meringue, too.