On Nov 4, 4:21 pm, "Bishoop" > wrote:
> I have access to quantities of Key limes. What is the best way to preserve
> the juice after removing it from the fruit? [snip]

Yeah, my tree is loaded, too. The limes are usable now but will stay
on the tree and ripen to yellow later. Freeze the juice in ice cube
trays, store cubes in ziploc bags. If you like key lime pie, zest the
limes before you squeeze them and freeze the zest as well. Need that
to give the extra tang to the pie. Here's the recipe I use: -aem

Key Lime Pie

Graham Cracker Crust

1.5 cups well crushed graham crackers, or a little more for a thicker
crust
3 TB sugar
1 cube (1/4 lb) butter (or a little less), very soft or melted

Mix the ingredients well and press firmly into a 9" pie plate. You
may find it helpful to use the bottom of a jar to press the crumbs
into the plate. Bake in a preheated 350°F oven for 10 - 12 minutes
until lightly browned. Place on a rack to cool. You may want to
shape the crust a little more at this point.

Pie Filling

4 large or extra large egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key or 6 Mexican
limes)
2 teaspoons grated lime peel, yellow [or green] portion only


Zest or grate the limes before cutting them to juice. Beat the egg
yolks very well until they are thick and turn a lighter yellow. Add
the sweetened condensed milk and half the lime juice, stirring/mixing
slowly but well until it's all well incorporated. Then add the
remaining juice and the zest, mix until well blended. Pour the
mixture into the cooled pie shell and bake at 350°F for about 12
minutes, until custard is just set. Cool on a rack, then refrigerate
for 2 hours or so to fully set the filling. Bring back to room temp
for serving, if desired. Whipped cream topping is optional but a good
complement.