Key Lime Pie Squares

One would be hard pressed not to understand the magnitude of the terrible situation due to Hurricane Irma.
This is unreal.
My hubby is glued to the TV. The weather junkie that he is keeps him going for marathon viewing sessions.
It's so hard to wrap one's mind around what is happening.
Such destruction.
Mass evacuations.

I applaud all the first responders and volunteers who are heading into the disaster instead of fleeing from it. There was just a snippet on the news about how so many states are sending out electrical workers etc to help the local companies get things done when it is safe to do so.

Everyone knows someone affected by Irma.
Keeping everyone in my thoughts.

Ingredients:

Crust

2 Cups Gingersnap cookies (finely crushed)

3 Tbsp butter (melted)

Filling

4 oz Cream cheese (softened)

4 Egg yolks

14 oz Sweetened condensed milk

½ Cup Key lime juice

2 Tsp lime zest

Directions:

1. Preheat oven to 350

2. Line 9x9 baking pan with aluminum foil, spray with cooking spray

3. Mix cookie crumbs with butter

4. Press crumbs into bottom of pan

5. Bake crust for 10 minutes

6. Beat cream cheese until smooth

7. Beat in egg yolks

8. Beat in sweetened condensed milk, lime juice, and zest

9. Pour into crust

10. Bake 15-20 minutes, or until sides start to brown

11. Cool to room temperature

12. Chill in the refrigerator for at least 2 hours

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Adapted from: Sally's Baking Addiction

Crust Ingredients

Filling Ingredients

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Key Lime Fudge

When I buy key lime juice, the only bottle of it I can find is pretty large.
All you normally need is just a few tablespoons of it at a time.

Then it just kinda makes it's way to the back of the fridge until, eventually, someone sees it again and throws it away. Such a waste!

I decided I needed to use at least a smidge more of it before the "waste guilt" washed over me.
A quick google search came up with this recipe from About.com.

My lime loving daughter is not a key lime fan, and I am anti-citrus, so that took two eaters out of the equation.
Hubby had some, I brought some to two different aunts, pawned a big container of it off on hubby's volleyball team, and brought some to work.
Everyone really enjoyed it...score!

Ingredients:

¼ Cup butter

¼ Cup sugar

1 ¼ Cup graham cracker crumbs

20 oz chopped white chocolate

14 oz can sweetened condensed milk

¼ Tsp salt

2 Tbsp lime zest

3 Tbsp key lime juice

Directions:

1. Preheat oven to 375

2. Line 9x9 pan with aluminum foil and spray with cooking spray

3. Place butter in a medium microwave safe bowl and microwave until melted.

4. Stir in the sugar and graham cracker crumbs until everything is moistened

5. Pour crumbs into prepared pan and press into an even layer

6. Bake crust for 5 minutes. Let cool.

7. Place the white chocolate, sweetened condensed milk, and salt into large microwave safe bowl.

8. Microwave chocolate mixture in 30 second intervals, stirring, until chocolate is melted and mixture is smooth.

9. Add lime juice and zest to chocolate and stir

10. Pour fudge into prepared pan and smooth top

11. Refrigerate until completely set, 2-3 hours or overnight

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Key Lime Pie

From the day she started eating solid foods, my daughter has been a citrus junkie!
Oranges, grapefruit, lemon and lime...she loves it all. She eats lemons like some people eat apples.

Can you believe she does not like key lime pie?
I don't understand, but, who am I to judge.

Hubby dearest and one of my uncles would sell their left kidney in order to get key lime pie. To me, that is worth making it for!

I will say, it is well worth it to find the key lime juice. I tried every store in our area with no luck. I happened to find it at our local Wegman's. We just got our first one last year...and I am addicted!

One pre made graham cracker crust
2 (14 oz) cans sweetened condensed milk
1 Cup key lime juice
2 Large eggs
1 Cup sour cream
2 Tablespoons powdered sugar
Lime Zest

Directions:

1. Preheat oven to 325
2. Combine condensed milk, lime juice, and eggs,
3. Whisk until blended and place in the pie shell
4. Bake for 15 minutes, and chill in the refrigerator for 2 hours
5.Mix powdered sugar and sour cream (frosting)
6. Frost pie and sprinkle with lime zest
7. Serve chilled


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Mixing up the "meat" of the pie

Pie is filled and chilled, ready to frost.

Yes, the frosting still looks like sour cream, but the powdered sugar gives it just the right amount of sweetness.

Frosted, zested, and ready to eat!

I found the original recipe here.

This recipe was shared with: The Tumbleweed Contessa

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Key Lime Cookies

I am not a fan of citrus flavors. I don't even drink Sprite!
Hubby dearest is a big key lime guy though. I made these with him in mind, and apparently they are awesome.
I brought some in to work and had a friend who didn't believe that I made them! She kept insisting they came from a bakery!

Key Lime Cookies

Ingredients:

1 cup flour

1/2 cup corn starch

1/2 cup confectioners' sugar

3/4 cup (1-1/2 sticks) butter, cut into cubes

1 teaspoon grated lime zest

1 teaspoon key lime juice

1 cup white chocolate chips

1/4 cup chopped macadamia nuts (optional)

Additional confectioners' powdered sugar for coating (about 1 cup)

Preparation:

Line cookie sheets with parchment paper or Silpat baking pad. 

In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside. 

In a large bowl, cream butter, key lime juice, and key zest until smooth. 

Add flour mixture to butter mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. The dough should eventually come together into almost a dough. Scrape batter from beaters. Mix in white chocolate chips and optional macadamia nuts with a large spoon. 

Refrigerate dough for 45 minutes to firm up. (It is important that the dough is very cold before going into the oven or they will spread.) When ready to bake, preheat oven to 350 degrees F. 

Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Let cool on baking sheets for at least 5 minutes, then remove to racks to cool. 

Pour powdered sugar into a bowl. Roll key lime cookies in powdered sugar to cover. Store in an airtight container. 

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