An easy-to-make custard that's a 'wonder of science'—and only five ingredients.
people have favorited. And in their review, the editors swooned: “This recipe is a wonder of science. It’s the perfect thing for anyone who may be fearful of making custard.”“We had citrus trees, including key lime, and that was my favorite pie.
When Mom didn't have time to make a crust , she would just make the filling, pour it into cups and top it with graham cracker crumbs, yes!! My brother nicknamed it Cat Slobber, and we loved it. Posset is definitely an improvement, can't wait to try this, thank you!”Basically, you boil cream with sugar, then add just-squeezed citrus juice, pour the mixture into dishes or ramekins, and chill in the fridge. There, it turns into the silkiest, thickest custard, like the easiest pudding or creamiest lemon curd or dreamiest throw-together dessert. And all without eggs. It doesn’t have to be lemon either. You could do Meyer lemon or grapefruit or orange or tangerine or, my favorite, lime. If there’s anything sunnier, breezier, and more vacation-y—you know, even when you aren’t on vacation—than custardy Key lime pie, I need not know it.This petite variety is often praised for its standout flavor, but there are a few reasons why I’ll never call for it in my recipes:, they did a side-by-side comparison, where tasters noted that they’re largely indistinguishable. If anything, the standard limes are slightly tarter, which I love.Bottled juice is more accessible but incomparable when it comes to taste. Fresh-squeezed always wins.noted, to get 1/2 cup juice, they squeezed three standard limes andAll of which to say, if you’re eating a Key lime pie—be it at a restaurant or a bakery—it’s probably just a lime pie. But if you can’t tell the difference, what’s the difference?This version uses standard limes. And, okay, it’s not a pie either. But everything else is the same. While pies rely on condensed milk and eggs for thickness and body, here it’s posset all the way. Go, posset, go! I barely adapted mrslarkin’s recipe, swapping the citrus, and adding in zest for extra zing. And then, because streusel is the butter to my bread, the breath to my life, we’re turning the graham cracker crust into a. You know when your graham cracker crust falls apart? Now that’s a good thing! I like it layered on the bottomtop because, well, why wouldn’t you? It's not the way they would have done it back in the day, but I think you’ll love it all the same.
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