For filling, in a large bowl, stir together egg yolks and sweetened condensed milk. Stir in lime peel. Gradually stir in lime juice and, if you like, food coloring (mixture will thicken). Pour into Baked Pastry Shell.
Bake in a 350 degree F oven for 30 minutes. Remove from oven; cool completely on wire rack.
To serve, pipe or dollop the whipped cream or whipped topping on top of pie, if you like. Makes 10 servings.
Kansas-Style Orange Pie: Prepare as above, except substitute 1 to 2 tablespoons finely shredded orange peel for the lime peel and 2/3 cup lemon juice for the lime juice.
Baked Pastry Shell
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.
In a small nonreactive* heavy saucepan, combine egg yolks and sugar; let stand for 5 minutes. Add the lemon juice; mix well. Cook and stir constantly over medium heat 7 to 8 minutes or until thickened and bubbly and an instant-read thermometer registers 180 degrees F.
Once the curd is very thick, remove from heat and strain through a fine mesh strainer into a small bowl. Let mixture cool about 20 minutes or until an instant-read thermometer registers 140 degrees F. Stir in the butter and, if using, the vanilla paste or vanilla. If using vanilla bean, using the tip of a paring knife, slit vanilla bean lengthwise down the center. Using the knife, scrape the seeds from the vanilla bean into the lemon curd.
Cover surface of the curd with plastic wrap. Chill for at least 1 hour. (Store, covered, in the refrigerator up to 1 week.)
In a chilled metal mixing bowl, beat whipping cream with an electric mixer on medium speed, beating just until soft peaks form. Stir a small amount of the whipped cream into lemon curd to lighten. Gently fold in the remaining whipped cream until all is the same color.
To serve, using a small sharp knife, gently loosen edge of Easy Tart Shell from sides of pan; remove sides from tart pan. Place tart shell on a serving plate. Spoon the lemon curd mixture into tart shell. Top with berries. Cut tart into wedges.
Because acidic foods react to aluminum pans, use a stainless steel, glass, or enamel pan to prepare curd
Easy Tart Shell:
1/2 15 - ounce package rolled refrigerated unbaked piecrust (1 crust)
Let stand at room temperature 15 minutes. Unroll piecrust. Ease pastry into an ungreased 11-inch tart pan with a removable bottom. Press pastry into pan; trim edges. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until lightly browned. Cool completely in pan on a wire rack.
Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.
In a medium bowl, combine flour, granulated sugar, 2 teaspoons lemon peel and salt. In a large mixer bowl, beat eggs with an electric mixer on medium to high speed for 3 to 5 minutes or until thick and lemon-colored. Add milk and vanilla; beat until well combined. Add the flour mixture and beat until smooth (batter will be thin).
Use a heat-proof pastry brush to lightly coat a 10-inch nonstick skillet with flared sides with melted butter. Heat skillet over medium-high heat until a few drops of water dance across the surface. For each pancake, ladle about 1/3 cup batter into skillet; lift and tilt the skillet to spread batter evenly to make 10-inch diameter pancakes. Return skillet to heat; cook about 1 minute or until underside is golden brown. Loosen edges with a small spatula. Turn pancake and cook about 1 minute more or until second side is golden brown. Invert onto paper towels. Transfer to a plate; keep warm.
Repeat with remaining batter, buttering skillet occasionally as needed. If pancakes are browning too quickly, reduce heat to medium.
To serve, fold pancakes in half. Spread about 1 tablespoon of lemon curd on one half of the folded pancake. Fold each pancake in half again. Serve immediately with Sweetened Sour Cream and, if you like, lingonberry preserves. Sprinkle with additional lemon peel and powdered sugar. Serve with breakfast sausage or bacon.
Sweetened Sour Cream: In a small chilled mixing bowl, combine 1 cup whipping cream, 1/2 cup sour cream and 2 tablespoons packed brown sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not over beat. Makes about 2 cups.
Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.
Trim fat from meat. Sprinkle jerk seasoning evenly over pork; rub into meat with your fingers. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with thyme. Pour water over meat in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from slow cooker; discard cooking liquid. When cool enough to handle, shred meat by pulling two forks through it in opposite directions; discard any fat. Place meat in a medium bowl. Stir lime juice into meat.
If desired, line tortillas with lettuce leaves. Spoon 1/2 cup meat mixture onto the center of each tortilla. Top with about 1 tablespoon sweet pepper and 2 to 3 tablespoons mango. Top with about 2 tablespoons Lime Mayo. Fold up one side of each tortilla; fold in side edges. Roll up and serve immediately.
To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.
In a small bowl stir together mayonnaise, red onion, lime peel, lime juice, and garlic. Cover and store in refrigerator until ready to serve or for up to 1 week.
Bring a large heavy pot half-full of lightly salted water to boiling over high heat. Add green beans and cook for 4 minutes or until just crisp-tender. Drain well.*
In the same pot, heat oil for 1 minute over medium-high heat. Add shallots, garlic, salt and pepper. Cook and stir for 2 minutes or until just tender. Add green beans and cook and stir for 4 minutes or until heated through. Add lemon juice; cook and stir until well-coated. Transfer to a serving dish. Sprinkle with lemon zest.
* At this point, the beans can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before serving. Continue with Step 2.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a medium bowl, combine lime zest, lime juice, garlic, salt and chili powder. Add shrimp; toss gently to coat. Refrigerate for 30 minutes, stirring once or twice. Drain shrimp; discard marinade.
Meanwhile, in a large saucepan, combine broth, cornmeal, the water and salt. Bring to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 20 minutes, stirring frequently. Stir in half-and-half. Cook, uncovered, 5 to 10 minutes more, stirring frequently, until polenta is thick and tender. Stir in green onion.
Meanwhile, in a large skillet, cook bacon, sweet pepper and chopped onion over medium heat until bacon is crisp-cooked, stirring occasionally. Remove bacon and vegetables with a slotted spoon to a plate; keep warm. Add cooking oil to the same skillet, followed by drained shrimp. Cook for 3 to 5 minutes, turning occasionally, until shrimp are opaque. Return bacon and vegetables to skillet and toss to combine.
Divide grits among four shallow bowls; top with shrimp mixture. Sprinkle with cilantro, and serve with lime wedges.