Key Lime Pie with Homemade Graham Cracker Crust and Candied Meyer Lemon Zest
Hello!
During quarantine, I’ve read, watched and eaten my way through so many novels, shows and meals that have taken me far away on imaginary vacations in lieu of the actual ones that I long for. I’ve found fulfillment considering far-flung fantasies of visiting cliffside hotels overlooking the Italian sea; or of living in a new foreign city, creating a new foreign life while facing its trials and tribulations. And of course I’ve been cooking, which has set me off on new adventures around the world, to various European countrysides and to Asia - Japan and China.
This past weekend was yet another pandemic birthday celebrated at home. I asked Stephen what he would like for a special dessert, and he requested his favorite pie, Key Lime, so I set about making one with a homemade graham cracker crust. Key limes, a smaller, more fragrant and tart version of a regular lime, are from Southeast Asia and their trees grow in tropical climates like Florida. I liken them to the difference between Meyer lemons and regular lemons, the floralness balancing the sweetness for a more rounded and robust flavor. The custard of this pie was bright in color, tart in flavor and the custard silky smooth. Bite after bite, I could feel myself slipping to a beach far away. It was the sunshine that I’ve been craving. My favorite bite may have been the next day, cold from the fridge, when the crust softened just a bit.
To celebrate the beautiful sunny launch of our Portland spring, this weekend we are making Key lime pies, garnished with candied Meyer lemon zest as our Secret Item for you. Available to our newsletter subscribers only, so be sure to join our email list for access to all future Secret Newsletter Items.
In support of Stop AAPI Hate, we will be donating 10% of all of our total weekend sales, including pre-order as well as Saturday and Sunday walk ups, to APANO, the Asian Pacific American Network of Oregon.
Thank you for your support today and always.