Yuzu "Key lime" Pie

This recipe is originally a key lime pie recipe, but I used yuzu juice instead because I absolutely love yuzu. It makes for an exceptionally floral and slightly herbaceous citrus pie.

Even though this pie has no eggs or gelatin, it sets from the combination of heat, dairy, and acid. It's like a posset: a milky dessert "curdled" with the acidity from citrus zest. The resulting texture is like a panna cotta or soft, zesty pudding. You can also think of it like how yogurt is made.

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Ingredients

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• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/4 cup melted butter

• Pinch of salt

• 6 grates of citrus zest (lemon, lime)

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• 1 1/2 cups sweetened condensed milk

• 7 Tablespoons sour cream/Greek yogurt

• 1/2 cup yuzu juice (or yuzu and lemon juice, key lime juice, etc.)

• Pinch of salt

• 1 Tablespoon citrus zest

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Topping

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• 1 cup heavy cream

• 1/4 cup powdered sugar

• Additional zest or graham crumbs (optional)

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Instructions

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1. For the graham crust: mix graham crumbs, sugar, butter, salt and citrus zest.

2. Press crust into a 9-inch pie pan. Bake at 350°F for 10-12 minutes. Cool completely.

3. For the filling: whisk together all the filling ingredients. Pour into the cooled crust.

4. Bake at 320°F for 15-20 minutes. It should still be a little wobbly in the center. Cool completely.

5. Refrigerate for at least 4 hours before serving, and cover and refrigerate for storing.

6. For topping: whip cream and powdered sugar to medium peaks. Top on chilled pie, and sprinkle with additional zest or graham crumbs if desired.