1T lemon zest
1t lime zest
1/2c key lime juice
3 egg yolks
1/4c buttermilk
graham cracker pie crust
Preheat oven to 325* In a small bowl, whisk together first 4 ingredients. In a large bowl, beat egg yolks on high for 5 min. Slowly whisk in milk mixture and buttermilk. Pour in pie crust and bake for 20-25 min until edges are set. Let cool for 1 hour, freeze for 4 hours, and serve with whipped cream.
*For Strawberry-Lemon Pie, substitute 1/2c of strawberry preserves for key lime juice.
