The first thing my mom taught me to make was a pie crust, and then this pie. When she made the crust, Mom used the tines of a fork to combine the flour, salt, sugar and butter. Later, we upgraded to beaters. Now, I use a food processor for all of my crusts. What hasn’t changed — and I’m certain never will — is the tangy lime filling and sweet creamy topping. The combination is simply heavenly!
Key limes are smaller, rounder and more yellow than regular green limes. They can sometimes be difficult to find (outside of Florida, that is). As a result, I’ve used regular limes in this recipe often, so feel free to do the same.
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