Martin Golding wrote:
>
> On Mon, 16 Aug 2004 21:50:06 +0000, Default User wrote:

> > Green? You aren't one of those that put food coloring in the pies are
> > you?
>
> A properly constructed key lime pie gets its beautiful pale greenishness
> from carefully stripped and slivered lime zest. If the egg yolks are
> given enough rest time with the lime juice, they don't ooze.

Unless you put an awful lot of zest in, it won't measurably affect the
color.

> We have friends in San Diego whose lemon tree produces lovely half-tart
> lemons with incredibly aromatic peels. Mostly, I make delicious pale
> yellow lemon pie.

That sounds pretty good. Do you just follow the key lime basics only
with lemon, or is it another recipe altogether?




Brian Rodenborn