Key Lime Pie Question

I've made small key lime pies with 2 and with 3 egg yolks. The three yolk pie came out much more solidly pie-like, while the 2 bordered on being more of a spoonable custard. I'm certain this will vary depending on the viscosity of your sweetened condensed milk and the freshness of your eggs.

- Eric

Besides richness, it will affect how the filling sets up and whether or not it would have to be well chilled before slicing. The more yolks, the thicker it will set up.

kimberly

If there is a difference in ingredient ratios you will notice that the value of egg yolk will vary also. The purpose of egg yolk technically is the emulsifying effect of its complex mixture of phospholipids and its interaction with the proteins in stabilizing the mixture. You are right also it will affect the richness of the filling. Another reason,is If a certain filling recipe as less egg yolk than the rest it will be lighter then but if you compensate that by adding cream you are just balancing the equation in the amount of fat that will ensure a rich textured pie. In many cases those with high amount of egg yolks have a topping of a meringue. But keep in mind that the permutation of the particular recipe are many. Suffice to say that every workable recipe that you find were formulated that its components are balanced in functionality and sensory qualities; and pastry chefs themselves have a different interpretation what a good lime pie should be. Roy

snipped-for-privacy@hotmail.com (Roy Basan) wrote in news: snipped-for-privacy@posting.google.com:

Thanks, Roy...very thorough! Given that the recipes I was comparing varied only in the number egg yolks, then I suppose I have preferred the ones with 5-6 yolks because of the added richness and the firmer set. My one effort with a 2 yolk pie lead to freezing it and serving it half frozen in order for it to be firm enough.

Wayne