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6 Comments
T
May 28, 2023
This article says to freeze the dessert but the actual recipe calls for 2 or more hours of chilling it in the refrigerator. It doesn’t have to be frozen. Although, we usually pop the leftovers of this dessert in the freezer and are happy to find them a few weeks later as a more solid ice cream-like treat.
HalfPint
May 22, 2023
I've made this a few times since it was published on Serious Eats. It's delicious and so easy to make (no baking, yay!). Definitely on the sweet side but the salt from the Ritz crackers cuts that sweetness nicely. This recipe is descendent from the popular Latino Carlota de Limon dessert which is based on the Charlotte Russe (created by Careme in honor of Queen Charlotte). I recommend using Ritz crackers or Maria cookies (add a pinch of salt), a cracker or biscuit that is more sturdy and firm. Saltines become gummy in this recipe. With graham crackers, it tastes like a key lime pie. Which is nice when you don't want to deal with raw eggs :)
Smaug
May 19, 2023
I've found over the years that I generally disagree with KJLA's recipes on a very basic level- what I want from the dish. This is no exception; though salted limeade is popular in Thailand, the combination has never appealed to me, and this is going to be too sweet for my taste. However, it's not really his recipe, apparently he got it from his wife, and it's actually a quite old recipe, seemingly a descendant of Key Lime Pie (which is traditionally uncooked). There are a lot of comments on the recipe; several people suggested whipping the heavy cream as an improvement.
Smaug
May 19, 2023
ps- the Saltines, too, are an old idea; they are traditionally used as a crust for North Carolina Lemon Pie, another descendant of Key Lime Pie that's been around forever. A version called "Bill Smith's Atlantic Beach Pie" has been popular on this site.
jodyrah
May 21, 2023
“Traditionally key lime pie is uncooked”. Uh, no. Key lime pie contains raw eggs. It is baked for 10-15 mins.
Smaug
May 21, 2023
Uh, yes. Modern cooks mostly give it a bit of time in the oven (questionably enough to actually cook the filling) but traditionally it was uncooked. In the 19th century the Florida Keys area was very rural, refrigeration was rare; the whole point of Key Lime pie was that it could be made with unrefrigerated ingredients and that the acidity of the Key limes would cook it. Of course they weren't whipping cream either, and the dish predates the invention of Graham crackers. Raw eggs are not that uncommon; egg nog, mayonnaise etc., various health drinks, not unusual at all.
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