When the temperatures rise, the last thing you want to do is spend time in a hot kitchen. You’ll appreciate these simple, delicious, and totally refreshing desserts:

Garnish and Serve: This is extra delicious with fresh whipped cream on top. By the way, if you’re looking for an alternative way to serve it, try my individual upside down key lime pies. Basically the same filling as this pie. You could leave your key lime pie plain, as Pepe Cafe and McDonald do, but it looks more impressive with a topping; meringue is one option, but though that’s a handy way to use up those excess egg whites, and my testers are vociferous in their support for it, when questioned, they admit that, much as they like meringue, it is “a lot” in combination (egg whites are great in daiquiris, by the way). Whipped cream, meanwhile, proves a soothing foil for the tangy filling and crunchy base – serve on the side, if you prefer (this makes it easier to transport), and garnish with slices of lime, if you’re playing to the camera. Perfect key lime pie Our Test Kitchen’s go-to easy Key lime pie recipe is a great no-bake dessert that uses just five ingredients and takes only 10 minutes to stir up. It doesn’t get much better than that! Ingredients You’ll need 8 to 10 limes total for this recipe. Choose plump limes that give a little when you squeeze them; they will be easier to juice. You should get about 2 tablespoons of juice from each lime. Be sure to zest the limes before you squeeze the juice from them, as it’s near impossible to do afterward. Juice the limes using a citrus reamer, then combine the juice with the sweetened condensed milk, yogurt, and lime zest.Some recipes assert that this pie is only worth making with key limes, the local name for a distinct species of thin-skinned, acidic, south-east Asian lime thought to have been brought to the Keys by Spanish sailors, and rhapsodise over their gorgeously aromatic qualities. In blind taste tests, however, this claim doesn’t always stand up, but whether or not they have a point, the fact remains that even on the Keys themselves, the limes used tend to be grown in Mexico, and even these are very rarely found outside the Americas, so I’ll be using standard fruit here. A good way to create a more well-rounded, perfumed flavour is to add zest, as most recipes suggest, whisking it with the yolks to release the volatile oils before stirring in the condensed milk and juice. Half a cup, or 120ml, juice is fairly standard – when you learn this is about four standard or 20 key limes, you may well feel relieved they’re so hard to come by. The base Key lime pie is, like so many regional specialities, very much the product of its environment – in this case, the Florida Keys, a chain of coral islands that trail lazily into the Gulf of Mexico and that were only linked to the US mainland in 1912. This splendid isolation fostered a reliance on local ingredients such as limes and the cans of condensed milk popular in tropical climates before widespread refrigeration. Put the two together, and you have most of a key lime pie. This pie requires a few simple steps. Most of the “work” is hands-off as the key lime pie sets up in the refrigerator, so it’s perfect in the summertime. (A lot of readers make this easy pie for Memorial Day weekend, Father’s Day, 4th of July, summer birthday parties, and Labor Day gatherings.) Since you’ll have leftover egg whites, make a meringue topping like the one on this bourbon sweet potato pie—you’ll have time to kill while the pie chills anyway 🙂

My success tip: Do yourself a favor and buy a bottle of key lime juice from the store. There’s a brand of bottled key lime juice that I love called Nellie & Joe’s in most major grocery stores next to the bottled lemon juice. Otherwise you will spend 100 years juicing 500 tiny key limes yourself. LOL. You need 1 cup (240ml) of key lime juice. (Fresh lime zest is optional for this pie.) How to Tell Key Lime Pie Is DoneAll that’s left to do is to pop the pie into the fridge for at least four hours—overnight works, too! Before serving, top with whipped topping or even homemade whipped cream. Garnish with a few lime slices for that extra finishing touch and serve. Pre-Bake the Crust: Pre-bake the crust for about 8 minutes before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve. Absolutely! You can use regular limes in place of Key limes in any Key lime recipe. Key limes are a bit more tart than their traditional counterparts, but the results of this substitution will still be delicious. In the warmer months, citrusy desserts are always a refreshing treat—particularly the tart and people-pleasing Key lime pie. However, turning on the oven in the warmer months isn’t always so appealing. That’s where an easy Key lime pie—a no-bake one—can be a great addition to your recipe box. Our Favorite Easy Key Lime Pie Recipe

One reader, Ellen, commented: “My son and I made this pie together for Thanksgiving. It is the first time we have ever made a key lime pie before. We followed the recipe exactly! Sally, it was the BEST PIE EVER! Absolutely delicious. Everybody loved it and we will without a doubt make this again. Today I am thankful for leftovers! ★★★★★ “ Here’s How You Make This Key Lime Pie I’ve sampled many key lime pies and I can confidently say this is the best one I’ve ever had. Refreshing Dessert Ideas Photographer Stephen Shore’s take on key lime pie uses a cornflour and water base, which helps dial down the tang factor. Sweetened condensed milk is canned milk from which water has been removed, and sugar has been added. Be sure not to confuse it with evaporated milk, which is usually sold right alongside.Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust. Yes, you need just 3 ingredients. (!!!) If you’ve tried my key lime pie bars or mini key lime pies, you’ll notice that today’s filling is a little different. I typically add a little cream cheese to those recipes for stability and structure. However, for a classic and custard-y pie, we’ll skip it. You just need egg yolks, sweetened condensed milk, and key limes. Leftover Egg Whites: Here are all my recipes using just egg whites, or you can make a meringue topping for the pie. Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.

Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold. Store-bought Key Lime Juice: If you don’t want to juice dozens of small key limes to yield 1 cup (240ml) juice, store-bought key lime juice works too. I really like a brand called Nellie & Joe’s, and you can find it at the grocery store near the bottled lemon juice.Key Lime Bars: Here is my recipe for key lime pie bars. I add some cream cheese to that filling so the bars hold their shape well. Key lime pie will forever be one of my favorite desserts, and I know I’m not alone! This Floridaspecialty has been winning over millions for years. Between the buttery crunchy crust, fresh and tangy custard filling, and the essential creamy topping—no dessert can rival this one! Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. Step 3: Make the Topping In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices.