Key Lime Pie
6 egg yolks, slightly beaten
1 15oz. can sweetened condensed milk
1/2 cup Key Lime juice
1 9in. baked graham cracker pie shell
6 egg whites
5 tbsp. sugar
Mix together egg yolks and condensed milk. Stir in lime juice. Spoon into pie shell. Beat egg whites until stiff peaks form, gradually adding sugar. Top the pie with the egg white meringue. Bake in a 325 degree oven until meringue is golden.
Lemon Balm Ice Cream
2 cups whole milk
4 1/4 inch-thick slices fresh ginger
1 cup fresh lemon balm leaves
1 cup plus 2 tbsp. sugar
2 cups sour cream or creme fraiche or Mexican crema
2 tbsp. fresh lemon juice
1/8 tsp. salt
Bring milk to a simmer in a saucepan over medium heat. Add ginger, remove pan from heat and let steep and cool uncovered. Process the lemon balm and sugar in the food processor until finely ground. Stir this mixture into the milk. Strain through a fine sieve and refrigerate.
Whisk the sour cream in a medium bowl to smooth it. Gradually whisk in the lemon balm milk, then the lemon juice and salt. Freeze in an ice cream maker and process according to manufacturer's instructions. Serve slightly softened.