I'm back! With a bouncing baby boy, and a lot less sleep. Life is more hectic with a toddler and a newborn, but so far it's been manageable (with lots and lots of help). Now that the seasonal veggies are becoming more enticing and I've fully recovered I am back in the kitchen, whipping up dishes here and there when I can steal some time. I decided to make some key limes bars for a BBQ this weekend as my mother in-law recently brought some key limes from Southern California. I only had about 16 or so I believe, enough for about 1/2 cup of juice (key limes are tiny and adorable and incredibly aromatic), so I substituted two additional conventional limes to bring the juice to 2/3 cup. You can substitute limes for the entire recipe of course, as key limes aren't easy to come by. This recipe is courtesy of Martha Stewart via Joe's Stone Crab (makes me miss living in Miami). You don't need any other recipe for a key lime dessert, this is pretty much how you want it to taste.
1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
freshly whipped cream (if desired)
To make crust, preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Line an 8 inch square baking dish with parchment paper, hanging off an inch. Press evenly onto bottom of baking pan. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.) To make filling, put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined. Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight). Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.
ليست هناك تعليقات:
إرسال تعليق