Key Lime Pie
Key Lime Pie ( lime pie ) is an American dessert made from lime juice, egg yolks and condensed milk in a pie crust. The meringue crust is made from egg whites. The cake is according to the Real lime (Citrus × aurantiifolia ), English Key Lime, named that grows on the Florida Keys. Although the thorny plant and the fruit through the thin shell is less durable than the ordinary lime, it is used because of its harsher and more aromatic flavor.
The mixing of the milk and the acidic lime juice leads to the thickening of the cake mixture. This process is known as acidification and makes an additional jaws actually unnecessary. Although many early cake recipes do without the baking, it is nowadays usually baked short to minimize the risk of salmonella poisoning. In addition, get the Key Lime Pie as a firmer consistency than by the Aussäuerung alone.
History
The origin of the cake is in the late 19th century in the Florida area. Although the exact origin is unclear, the Key Lime Pie was the first of William Curry, a ship Berger and Florida's first millionaire is mentioned. His cook, " Aunt Sally" called buk him for curry. This in turn could have taken the recipe by the local sponge divers. The sponge divers took at least on their multi-day trips the required ingredients on board. Also there that they had no access to an oven and the cake according to the original recipe does not have to be baked in favor of this assumption.
In the 1930s, for the first time appeared a written recipe held. The use of condensed milk goes to the low availability of fresh milk, due to the lack of cooling possibilities of that time back.