Tuesday, August 4, 2009

Because I Just Can't Say No

As you can see, I'm on a major citrus wave that I can't seem to kick. Wait, rephrase: a major dessert citrus wave....Right in center city Philadelphia is the Reading Terminal Market, opened each day from dawn till dusk, and me and the kiddo love to rove around buying smoothies, fresh pretzels and our produce there. This morning Henry and I found an irresistible steal of 10 limes for 1 buck which, is insane for any of you lime connoisseurs out there... Of course I hadn't arranged any special plans for baking another dessert with all the lemon curd and lime cupcakes hanging around. My enticement was far greater than my resistance and pardon my bombastical opinion but these bars are -out -of- this -world- worth the 10 limes; I am tickled to be adding this recipe to my bar repoirtroie.... however that wonderful word is spelled. Though I will admit, after this experience of squeezing the life out of 10 limes, it's worth the 10 bucks to invest in a citrus reamer, especially for us weak-handed squeezers. Consider it a labor of love.

Please use an 8 x 8 inch pan rather than a 9 x 9 ( the mistake I made)-- the 9 x 9 doesn't give as thick a filling as how it should be.

Key Lime Bars
{Martha Stewart Living}

1 cup finely ground graham cracker crumbs
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) or 10 normal limes
1 cup sweetened condensed milk, (14 ounces)
2 Key limes, thinly sliced into half-moons

Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)

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. Garnish bars with whipped cream and a slice of lime.

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