Key Lime Pie
One year I demonstrated this recipe to so many audiences before Passover, I was unable to make it again when Passover finally arrived, and I love key lime pie. At one event in Brooklyn, New York, I made the mistake of stabbing some limes with a knife to extract more juice. All I achieved was a deep cut in my finger. I wrapped it tightly with paper towels and cellophane tape, put on a new plastic glove, and taught the class. Afterward I texted a photo of the cut to my Maryland doctor to see if I needed stitches, and thankfully, I did not. I went on to my next demonstration at New York University’s kosher dining hall. (Texting my doctor for a consultation was a great use of modern technology and allowed me to continue on schedule.)
The best (and safest) way to extract more juice from limes and lemons is to heat them in a microwave oven for 30 seconds, then slice the fruit in half and squeeze. Now that I know how to make this safely, I make it every Passover and all year round as my go-to gluten-free pie.