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KEY LIME PIE MURDER
p ie
k e y l im e
es F.,
en to 325 degre
Preheat your ov
.
ion
sit
po
le
rack in the midd
THE CRUST:
er
ite graham crack
Make your favor
e
crust (or buy on
mb
cru
ie
ok
co
or
grocery store.)
the
at
e
ad
e-m
pr
THE FILLING:
5 eggs
sed milk
eetened conden
14-ounce can sw
am
cre
1⁄2 cup sour
e juice ***
1⁄2 cup key lim
anulated) sugar
1⁄4 cup white (gr zest (optional)****
on
lem
1⁄2 teaspoon
A Hannah Swensen Mystery
By JOANNE FLUKE
If your
difficult to find.
regular
*** Key limes are
y
bu
t
jus
m,
ve the
store doesn’t ha
.
those
limes and juice
pecially from
use lime zest, es
**** DO NOT
ter and the
bit
ry
ve
be
n
ca
it
regular limes –
ry appetizing.
ve
n’t
are
en
little flecks of gre
m-sized
egg into a mediu
gs,
Crack one whole
remaining 4 eg
the
e
rat
pa
Se
.
the
mixing bowl
the bowl with
o
int
lks
yo
4
placing the
o another
the 4 whites int
4
whole egg and
bowl with the
the
e
av
Le
.
mixing bowl
ey need to warm
Th
.
ter
un
co
ur
whites on yo
l make later.
meringue you’l
up a bit for the
Whisk the whole egg and the egg yolks until they’re a
uniform color. Stir in the can of sweetened condensed
milk. Add the lemon zest, if you decided to use it, and
the sour cream. Stir it all up and set the bowl aside.
Juice the limes and measure out 1⁄2 cup of juice in a
small bowl. Add the 1⁄4 cup sugar and stir until the
sugar has dissolved. Now add the sugared lime juice
to your egg mixture and whisk it in.
Pour the pie filling into the graham cracker or cookie
crust.
Bake the pie at 325 degrees F. for 20 minutes.
Take it out of the oven and set it on a rack
to wait for its meringue.
INCREASE THE OVEN TEMPERATE TO
350 DEGREES F. TO BAKE THE MERINGUE.
KENSINGTON
HARDCOVER
MARCH 2007
0-7582-1018-3
$22.00/$31.00
KEY LIME PIE MURDER
the
A Hannah Swensen Mystery
By JOANNE FLUKE
m e r in g u e
and make
out into a dome
OR smooth it with the tip of your spatula
!)
es
an electric mixer
ov
h
gro
wit
lar
ier
cu
eas
nter, to create
cir
lot
de rim to the ce
(This is a whole
from the outsi sign.
de
ike
a flower-l
4 egg whites
for an
am of tartar
350 degrees F.
1⁄2 teaspoon cre
Bake the pie at nutes.
t
sal
of
12 mi
gar
pinch
al
su
)
ion
ted
dit
ula
ad
an
(gr
it cool to
1/3 cup white
m the oven, let
the
move the pie fro on a wire rack, and then
tar and salt to m in.
Re
tar
of
am
cre
ure
mix the
Add the
room temperat u wish. This pie can be
egg whites and
yo
bowl with your ites on HIGH until they
refrigerate it if temperature, or chilled. It
om
ro
Beat the egg wh
it’s chilled.
served at
s.
cut and serve if
form soft peak
you
will be easier to
as
d
ee
sp
to the
h
ing
hig
at at
knife from stick
Continue to be gar. When the egg whites
(To keep your you cut the pie, dip it in cold
su
en
wh
sprinkle in the stop mixing and tip the
meringue
s,
form firm peak meringue. If the egg whites water.)
y lime pie
bowl to test the the side, they’re ready.
If you see a ke
Hannah’s Note: , the baker added green
don’t slide down
th
wi
ide
ing
ins
fill
en
ing is more
that’s gre
ringue over the
Real key lime fill
Spread the me sealing it to the edges
food coloring. en.
la,
th
atu
wi
sp
vered
a clean
yellow than gre
hen the pie is co
of the crust. W r “dot” it with the flat side
e,
meringue, eithe make points in the meringu
to
of the spatula
ALSO AVAILABLE
Visit
MurderSheBaked.com
for more recipes
www.kensingtonbooks.com