key lime experiments, pt 2

In the conclusion to key lime experiments, pt 1 I wrote:

Eventually I’ll try more variations of #4: with half the egg yolk; where the egg yolks are swapped with beaten egg whites; and where the cream cheese is swapped with heavy cream.

I’ve unfairly excluded butter from my list of dairy products, perhaps I should try it as an addition to #5? That would hearken back to “Lemon Pie, Pt 3″.

Today I addressed those.

1 egg yolk
1 tbsp butter
1 tbsp key lime juice
1 tbsp sugar

Notes: Texture was not very creamy or smooth, and the flavor was quite mild.

1 tbsp heavy cream
1 tbsp key lime juice
1 tbsp sugar
1 egg yolk

Notes: Similar to 4#, but with a softer texture. The flavor was rather mild. Overall, probably no better than #2.

1 tbsp cream cheese
1 tbsp key lime juice
1 tbsp sugar
1 egg white

Notes: Similar to #4, but the texture was a bit coarse and the flavor was very mild.

1 tbsp cream cheese
1 tbsp key lime juice
1 tbsp sugar
1/2 egg yolk

Notes: Flavor and texture is good. Similar to #4, but less smooth and rich. This is still a *lot* of egg, but it seems to be too little.


I’m not sure where to go from here. The mild flavored ones have me perplexed. There’s a lot of lime juice in there, how could the flavor disappear?

I need to develop #4 a bit more, and I’d still like to do *something* with #1. And maybe #4 and #10 with double the lime/sugar? I’m also curious what #10 would be like it I beat the egg whites into peaks and gently folded them in. Fluffy perhaps? Maybe #1 with honey (halved) instead of sugar? I wonder how brown sugar would fare?

#9 with cornstarch should be similar to flan, that’s probably worth a try. And maybe another where half of the cream is milk.

I already know what happens when I mix lime juice and sweetened condensed milk. I wonder what happens when I use evaporated milk?

One thought on “key lime experiments, pt 2

  1. Pingback: key lime experiments, pt 4 « :|

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