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Archive for the ‘limes’ Category

So many people love key lime pie. I mean, you have sweet, tart, creamy, crunchy. What’s not to love? 

Just as many people love cheesecake. Baked cheesecake, refrigerator cheese cake, chocolate, pumpkin, New York Style. Rich, creamy, slightly tart, slightly sweet. What’s not to love?

I’ve had key lime pie hundreds of times as well as key lime cheesecake and key lime bars. All of them have been delicious. But I found the creme de la creme, the most exalted, the mightiest of the mighty. The Gold Medal winner in the Olympics of lime desserts.  It ‘s a Double Layer Key Lime Pie, two layers of tart, citrusy goodness  – one a layer of lime cheesecake. It will double your pleasure for sure.

Now to be fair, I must admit that I use the term “key lime” loosely. I don’t use key limes in the preparation of any dessert. I use regular old green, grocery store limes. I did buy a bag of key limes once and got about 1 tablespoon of juice from each. Also, in my part of Ohio, key limes can be hard to find. I never use the jars of juice or the little plastic fake limes or lemons which have to be “enhanced” with preservatives. 

So without further ado, here is the recipe. By the way, it’s from Bon Appetit, March, 2004, issue.

 

TWO LAYER KEY LIME PIE

(May make one day ahead, if desired. Also, no need to use “key limes”; regular ones will do just fine.

1 1/2 c. graham cracker crumbs

1/4 c. (1/2 stick) butter, melted

3 T. sugar

18 oz. canned sweetened condensed milk (divided, 14 oz. and 4 oz.)

3/4 c. lime juice (divided, 1/2 c. and 1/4 cup)

3 large egg yolks

2 T. sugar

1 t. vanilla

8 oz. cream cheese (may use 1/3 less fat variety), room temperature

cool whip or whipped cream for garnish, optional

 

Crust:

1. Preheat oven to 350 degree. Mix crumbs, butter and sugar, and press into bottome and up sides of a deep-dish glass pie pan.

2. Bake 8 minutes. Cool completely. Lower heat to 300 degrees.

Baked Layer:

1. Whisk 14 oz. sweetened condensed milk, 1/2 c. lime juice and the 3 egg yolks. Pour into cooled pie shell.

2. Bake 300 degrees for 25 minutes. Cool to room temperature.

Chilled Layer:

1. Beat the cream cheese, 1/2 c. sweetened condensed milk, 1/4 c. lime juice, 2 T. sugar and 1 t. vanilla together.

2. Pour over the cooled baked layer. Smooth top.

3. Cover with plastic wrap and chill 4 hours.

4. Garnish with whipped cream or cool whip before serving. Store in the frig.

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OK, it was really lemon-limeade, but the principle is the same. I bought a bag of limes and then found this recipe that is a real “keeper” for me.

 

I like lemonade but it often gives me a sore throat. This Lemon-Limeade drink is still tart, but easier on my tender little throat. The recipe calls for the juice of 4 lemons and 4 limes. If I didn’t have my handy dandy electric citrus juicer, I wouldn’t have bothered. My main squeeze machine made short work of it and I got every blessed drop of juice from the fruit. Let’s hear it for technology!

 

By the way, if you use lots of lemons or limes, buying them by the bag is well worth it. At 75 cents or more per lemon or lime here in Ohio, where citrus trees do not grow, making more than a glass or two of lemon/limeade would be pretty darn expensive. But the bags I bought yesterday were about $2.50 each and I have enough fruit to make enough juice for twelve, maybe more.

 

I had guests for lunch yesterday and, with several dishes to prepare yesterday morning, I was glad that I could prepare most of the lemonade the day before. All I had to do was add the club soda and ice at the last minute. It was a most refreshing thirst quencher and pretty to boot.

Here’s the recipe, with thanks to Good Housekeeping, August 2008, issue.

LEMON-LIMEADE

 

Makes 6 drinks.

1 c. sugar

1 c. water

6, 2″ strips of both lemon and lime peel

4 lemons and 4 limes, 1 more of each for the garnish

1 c. cold water

1 c. club soda or seltzer


1. Combine 1 c. water and 1 c. sugar in a small saucepan. Bring to a simmer, stirring until the sugar dissolves.

2. With vegetable peeler, remove 6 (2 inch) strips from the lemons and limes

3. Squeeze the lemons to get 3/4 c. juice. Squeeze the limes to get 1/2 c. juice. Set aside.

4. Add the lemon and lime peels and the 1 c. cold water to the sugar water in the pan. Transfer to a pitcher and chill for 2 hours.

5. Slice the extra lemon and lime. Stir into the pitcher along with the lemon and lime juices and 1 c. club soda. Serve over ice. 

 

By the way, the rest of my menu was:

     Tomato Ricotta Frittata

     Tossed Salad with Raspberries and Raspberry Vinaigrette

     Warm No-Knead” Bread

     Mixed-Berry Spoon Cake with Whipped Cream

These recipes are available at this blog. Just click on one of the recipes above and presto – you’re there.

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