Yesterday, I told you that I was going to make a Key lime pie like the one we had in Key West. I found a recipe in a magazine that sounded promising. To make it, I used the zest of two limes, about 1 tablespoon, (I realize these are not Key limes, but what difference would it make? It was raining and I didn't want to go to the store.) and mixed it with a can of sweetened condensed milk in a large bowl. The limes I used were not very juicy, so I ended up using seven limes to get a half cup of lime juice. I added three well-beaten egg yolks, and 1/4 cup buttermilk. I mixed it all together, then poured it into a graham cracker crust from the store. I baked it on 325 degrees for 22 minutes until it was almost firm. Then, it stayed in the frig about three hours before we tried it. I added some whipped cream to the top before serving. Looks yummy, doesn't it? Actually, it was so sour that the first bite caused...
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