KEY LIME SABLES
Key limes are smaller than the more familiar Persian limes, and their skins are yellower in color. High in vitamin C, key limes mature in the summer months, but are generally available year-round in larger supermarkets and specialty-food stores.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Place flour, confectioners' sugar, granulated sugar, and salt in the bowl of a food processor. Pulse until well combined. Add butter, and pulse until coarse crumbs form. Add lime extract, and pulse just enough to mix.
- Transfer the dough to a clean work surface, and flatten, forming a disk. Wrap the dough in plastic, and transfer to refrigerator; chill until very firm, at least 2 hours.
- Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Roll out the dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 3/4-inch fluted cookie cutter, cut the dough into squares. Place squares on the prepared baking sheet, spaced about 1 inch apart.
- Bake until just golden, 15 to 17 minutes. Transfer to a wire rack to cool completely.
- To assemble the sandwiches, place 1 teaspoon key lime curd on the underside of half of the cooled squares. Top the curd with the remaining squares to form little sandwiches. Refrigerate until firm, about 20 minutes, and serve.
THE BEST KEY LIME PIE
A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice - you can use standard limes with equally delicious results.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
- For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
- For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.
KEY LIME PIE BARS WITH VANILLA WAFER CRUST
Some say that a Key lime's juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
- Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
- Pour filling over crust (it's O.K. if it's still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
- Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners' sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 20 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 113 milligrams, Sugar 21 grams, TransFat 0 grams
KEY LIME BARS
I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
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