Q: I had the lemon lime pie at Prime Meridian in CNN Center. It is heavenly! Please, please ask Prime Meridian for the recipe.

-- Laura Bonner, Newnan

A: Geoff Southwick (below), Prime Meridian's executive chef, was happy to share the recipe. His version of Key lime pie has the added citrus twist of grated lemon zest with the lime zest.

Now is a great time for making this dessert; Key limes are available at many supermarkets. Southwick advises doubling the amount of juice if using bottled Key lime juice. At the restaurant, they add 2 teaspoons dissolved gelatin to the whipped cream to stiffen it, but it isn't necessary for home use. Southwick garnishes the pie with cream rosettes and thinly sliced lime.

-- Jeanne Besser, for the Journal-Constitution

DESSERT

Key Lime Pie

Louie Favorite/AJC

Makes 8 servings

Preparation time: 20 minutes, plus 4 or more hours to cool Cooking time: 20-25 minutes

For the graham cracker crust:

1 1/4 cups graham crackers crumbs

3 tablespoons granulated sugar

5 tablespoons butter, melted

For the lemon-lime pie filling:

4 egg yolks

2 teaspoons very finely grated lime zest

2 teaspoons very finely grated lemon zest

1 (14-ounce can) sweetened condensed milk

1/4 cup Key lime juice (if using bottled Key lime juice use 1/2 cup)

Pinch salt

For the lemon-lime topping:

1/2 cup heavy whipping cream

2 tablespoons confectioners' sugar

1 teaspoon combination of lemon and lime zest

Splash vanilla extract

Splash almond extract

Preheat oven to 350 degrees.

To prepare the crust: In food processor, pulse graham crackers and sugar. Add butter and pulse until incorporated. Line a 9-inch pie pan with crumb mixture, packing firmly. Bake pie shell for 5 minutes, or until golden brown. Remove from oven and let cool.

To prepare the filling: Whip egg yolks, lime and lemon zest until yolks take on a pale green color. Beat in condensed milk and lime juice. Scrape the sides and bottom of bowl for even mixing. Add salt and mix to combine. Pour mixture into cooled crust and return to oven. Cook for 10 to 15 minutes, or until edges are firm and the center (about the size of a half-dollar) is still soft and jiggles. Allow to cool at room temperature and refrigerate for 4 or more hours.

To prepare the topping: With an electric mixer, beat cream, confectioners' sugar, lemon-lime zest and vanilla and almond extracts to firm peaks. With spatula spread cream on top of chilled pie.

Per serving: 388 calories (percent of calories from fat, 48), 7 grams protein, 45 grams carbohydrates, 1 gram fiber, 21 grams fat, 163 milligrams cholesterol, 225 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.