I wanted to make a key lime dessert for a dear friend who had requested a key lime dessert in the past. Pie dough seemed a bit beyond my one-handed abilities right now, but this bar recipe seemed do-able. Easy or not, it was a delicious success. Thank goodness I had previously juiced and zested key limes in the freezer!
One year ago: Chocolate Cupcakes
Key Lime Bars (from Farmers' Market Desserts)
Ingredients
crust
1 1/2 cups ap flour
1/3 cup confectioner's sugar
1/2 tsp key lime zest
1/2 tsp kosher salt
1/2 cup plus 2 tbsp butter, cut into 10 pieces
filling
1 2/3 cup sugar
1/4 cup ap flour
1/4 tsp kosher salt
5 eggs
3/4 cup key lime juice
1 tsp key lime zest
1/4 cup half and half
1. Preheat oven to 350. Line bottom and sides of 13x9 pan with parchment paper.
2. Stir together dry crust ingredients. Scatter butter on top and cut in butter with pastry blender.
3. Scatter mixture in pan and pack down. Bake until light golden, 20 minutes.
4. Meanwhile, stir together sugar, flour, and salt.
5. Add eggs and stir until smooth.
6. Add juice, zest, and half and half. Mix slowly until smooth.
7. Reduce oven to 325.
8. Pour filling on hot crust. Return to oven and cook until set, 20 - 25 min.
9. Cool completely in pan, then refrigerate 30 min.
10. Lift out of pan, cut into bars. Store between layers of wax paper.
Showing posts with label key lime. Show all posts
Showing posts with label key lime. Show all posts
Sunday, March 11, 2012
Tuesday, May 24, 2011
Classic Key Lime Pie
It's hard to beat a classic key lime pie recipe. They're quick and easy (except for zesting and juicing the key limes!). At one point, this was my favourite pie.
Classic Key Lime Pie
Ingredients:
1 pie shell
1 can sweetened condensed milk (15 oz) (this is the only annoying bit because the Canadian cans are smaller, so you end up using 1.5 cans or so – almost 2 cups)
1 tbsp grated key lime zest
1/2 cup key lime juice
1/4 tsp salt
2 eggs, separated
2 tbsp sugar
1. Prepare a baked pie shell. (I cheated and just used a pre-made graham cracker crust.)
2. Preheat oven to 350F.
3. Mix together condensed milk, zest, lime juice, salt, and two egg yolks. Stir until thickened, a result of the reaction of the milk with the citrus juice.
4. Pour the mixture into the baked crust.
5. Beat 2 egg whites until frothy. Slowly add in sugar, whipping until stiff but not dry.
6. Cover pie with meringue.
7. Bake pie 10-15 minutes or until lightly browned.
Classic Key Lime Pie
Ingredients:
1 pie shell
1 can sweetened condensed milk (15 oz) (this is the only annoying bit because the Canadian cans are smaller, so you end up using 1.5 cans or so – almost 2 cups)
1 tbsp grated key lime zest
1/2 cup key lime juice
1/4 tsp salt
2 eggs, separated
2 tbsp sugar
1. Prepare a baked pie shell. (I cheated and just used a pre-made graham cracker crust.)
2. Preheat oven to 350F.
3. Mix together condensed milk, zest, lime juice, salt, and two egg yolks. Stir until thickened, a result of the reaction of the milk with the citrus juice.
4. Pour the mixture into the baked crust.
5. Beat 2 egg whites until frothy. Slowly add in sugar, whipping until stiff but not dry.
6. Cover pie with meringue.
7. Bake pie 10-15 minutes or until lightly browned.
Key Lime Meringue Pie
I was pleasantly surprised (and quite excited!) to find a bag of key limes at my local Val-Mont. While searching for a recipe for key lime pie, I came across this recipe. While not traditional, it is delicious. In a head-to-head comparison with a more traditional key lime pie, the vote seemed to be split. I preferred this one. I did have two problems with this recipe though. First, I was in a rush and managed to screw up the meringue. It was still tasty, just a bit runny ... and incredibly messy. I *think* my problem was adding the vanilla too soon, but if you want a tried and true meringue, try this one. Second, I didn't make this far enough in advance and the pie spilled everywhere when cut. It did firm up given the appropriate amount of time to chill.
Key Lime Meringue Pie (from gourmeted)
Ingredients
1 pie crust
Key Lime Curd
Finely grated zest from 4 Key limes
1/3 cup fresh Key lime juice (from at least 6 Key limes)
1/2 cup granulated sugar
3 large eggs
3 large egg yolks
1/4 teaspoon kosher salt
8 tablespoons of unsalted butter, cut into small pieces
1 cup heavy cream
Meringue
eggs whites from 4 large eggs
2/3 cup granulated sugar
1/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1. Pre-bake your pie crust according to your pie crust's instructions.
2. Boil 2-inch-deep water in a large saucepan over medium heat.
3. Whisk Key lime zest, Key lime juice, lemon juice, sugar, eggs, egg yoks, and salt in a large heatproof bowl.
4. Once water is boiling, reduce heat to medium-low and heatproof bowl over the saucepan.
5. Whisk the juice and egg mixture constantly until it becomes thick, about 12 to 15 minutes.
6. Remove from the heat and transfer on a kitchen towel to secure it on the counter.
7. Whisk in butter one piece at a time until it is well combined and smooth. Strain curd through a fine-mesh sieve into another bowl.
8. Line the surface of the curd with plastic wrap and chill in the fridge for half an hour.
9. Whip cream to soft peaks in a medium bowl.
10. Fold the whipped cream into the chilled curd.
11. Pour into completely cooled piecrust.
12. Preheat oven to 375°F with the rack positioned about 8 inches from the top of the oven.
13. Whisk egg whites on low speed using an electric mixer until bubbles begin to form.
14. Increase speed to medium-low and beat for about 5 minutes until it begins to turn opaque and increase in volume.
15. Add granulated and confectioner’s sugar in a slow and steady stream. Add vanilla and salt. Increase the speed to medium and beat for about 10 minutes until meringue becomes very thick. [I think you'll be better off waiting to add the vanilla until after the stiff peaks have formed!]
16. Spread meringue over the curd and cover up to the edges of the curd. Swirl and create peaks using a spatula.
17. Place pie plate on a baking sheet and bake for 10 to 12 minutes, rotating it halfway through the baking time. Peaks should be darker, and the “valley’s should still be white.
18. Completely cool pie on a wire rack before chilling in the fridge for an hour before serving.
Key Lime Meringue Pie (from gourmeted)
Ingredients
1 pie crust
Key Lime Curd
Finely grated zest from 4 Key limes
1/3 cup fresh Key lime juice (from at least 6 Key limes)
1/2 cup granulated sugar
3 large eggs
3 large egg yolks
1/4 teaspoon kosher salt
8 tablespoons of unsalted butter, cut into small pieces
1 cup heavy cream
Meringue
eggs whites from 4 large eggs
2/3 cup granulated sugar
1/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1. Pre-bake your pie crust according to your pie crust's instructions.
2. Boil 2-inch-deep water in a large saucepan over medium heat.
3. Whisk Key lime zest, Key lime juice, lemon juice, sugar, eggs, egg yoks, and salt in a large heatproof bowl.
4. Once water is boiling, reduce heat to medium-low and heatproof bowl over the saucepan.
5. Whisk the juice and egg mixture constantly until it becomes thick, about 12 to 15 minutes.
6. Remove from the heat and transfer on a kitchen towel to secure it on the counter.
7. Whisk in butter one piece at a time until it is well combined and smooth. Strain curd through a fine-mesh sieve into another bowl.
8. Line the surface of the curd with plastic wrap and chill in the fridge for half an hour.
9. Whip cream to soft peaks in a medium bowl.
10. Fold the whipped cream into the chilled curd.
11. Pour into completely cooled piecrust.
12. Preheat oven to 375°F with the rack positioned about 8 inches from the top of the oven.
13. Whisk egg whites on low speed using an electric mixer until bubbles begin to form.
14. Increase speed to medium-low and beat for about 5 minutes until it begins to turn opaque and increase in volume.
15. Add granulated and confectioner’s sugar in a slow and steady stream. Add vanilla and salt. Increase the speed to medium and beat for about 10 minutes until meringue becomes very thick. [I think you'll be better off waiting to add the vanilla until after the stiff peaks have formed!]
16. Spread meringue over the curd and cover up to the edges of the curd. Swirl and create peaks using a spatula.
17. Place pie plate on a baking sheet and bake for 10 to 12 minutes, rotating it halfway through the baking time. Peaks should be darker, and the “valley’s should still be white.
18. Completely cool pie on a wire rack before chilling in the fridge for an hour before serving.
Subscribe to:
Posts (Atom)