Smooth, very-lemony curd atop a crisp browned-butter crust? Yes, please. Show us Sheldo how it’s done.

Sneak-peak:

Crust
140g (10 Tbsp) unsalted butter
175g (1-1/4 cup) all-purpose flour
50g (1/4 cup) sugar
5g (1-1/2 tsp) kosher salt (sub: 3/4 tsp fine sea salt OR table salt)
1 tbsp (15mL) water

Filling
300g (1-1/2 cups) sugar
54g (6 Tbsp) all purpose flour
Pinch of salt
1/16 tsp ground turmeric (optional)
1/2 tsp citric acid (optional, sub: 1-1/2 tsp cream of tartar)
3 large eggs (~50g each w/o shell)
3 egg yolks (~20g each)
~17g (~2 Tbsp packed) lemon zest (zest the lemons needed for 200mL juice)
200mL (200g) lemon juice (about 3-4 lemons)
84g (6 Tbsp) unsalted butter

From expert tips to drool-worthy close-ups, this episode of Claire Saffitz’s “Try This at Home” series will have you craving cinnamon rolls like never before.

Is that key lime pie on your mind?

Sink your virtual teeth into this episode of Glen & Friends Cooking, that tackles the truth behind this iconic dessert. We all know the story of Aunt Sally and the magic that supposedly unfolded in the Florida Keys. But is it true? Glen dives deep into recipe history, debunking myths and revealing the earliest documented and published versions of this tart and refreshing treat.

Here’s a short sneak-peek.

1935 Caribbee Colony Key Lime Pie
½ cup lime juice
1 can sweetened condensed milk
3 eggs
2 Tbsp sugar for filling
6 Tbsp sugar for meringue

1935 Mack’s Place Key Lime Pie
3 eggs
½ cup lime juice
1 cup sugar
3 Tbsp hot water
½ tsp salt

1933 Tropical Chiffon Lime Pie
1 can condensed milk
¼ cup evaporated milk
3 egg yellows
1/3 cup lime juice