What fussy little things key limes are. Why are we so beguiled by their cute, tiny uselessness? Why does ‘key lime pie’ hold a place in our dessert-loving hearts while ‘lime pie’ sounds like something a drunk 3-year-old would convince you to eat? Miniature objects truly have a special spot in our society so I shall bow to social convention and entertain this notion of ‘key limes’ being pivotal to either of these dishes (while simultaneously whispering under my breath that BOTH recipes could easily be made with *gasp* regular limes, or even, god forbid, lemons, if you were hard up). Small citrus fruit admonishment aside, these recipes do yield end products that absolutely sing with sunny brightness and masterfully marry sour with sweet.
Here’s where you have to stop yourself and ask “how much work do I want to put in here?” If the answer is “not a lot, haven’t you noticed it’s nice outside??”, maybe stroll on over to BA’s Best, a tangy creamy-dreamy number made with a graham cracker crust and clouds of whipped cream. If, though, your answer is “I could do with a little baking project” then perhaps step over to the tartlets, a play on lemon meringue pie, which are dolloped with key lime curd and a crown of golden meringue. Both recipes are like liquid sunshine-sugar.