Gluten-Free Key Lime Pie
Key limes are smaller, rounder, and more tart than regular (Persian) limes. They are sold in mesh bags in some grocery stores. You can also use bottled key lime juice, which is sold in the baking aisle of most large grocery stores. If using bottled key lime juice, you can add the zest of a regular lime to the filling.
Serves: 8Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy
- 1 package (2 tsp.) unflavored gelatin
- ¼ cup cold water
- 4 large eggs, separated
- 1 cup sugar, divided
- ½ cup fresh key lime juice
- 1 tsp. key lime zest, finely grated
- ½ tsp. salt
- 1 gluten-free graham-cracker crust (9")
- 2 cups whipped cream
- 1 medium lime, thinly sliced
- In a small bowl, whisk together gelatin and water. Allow to set for 5 minutes.
- In another small bowl, beat the egg yolks, ½ cup sugar, lime juice, and salt. Cook in a double boiler over medium heat, stirring constantly for 5–6 minutes, until the mixture thickens to custard consistency. Add key lime zest and gelatin and whisk the mixture thoroughly. Cool the custard.
- Meanwhile, in a clean bowl, beat the egg whites until stiff peaks form. While beating, slowly add the remaining ½ cup of sugar. Gently fold the beaten egg whites into the lime curd mixture.
- Pour the filling into pie crust and chill in the refrigerator overnight. Serve with a dollop of whipped cream and a slice of lime.