Well it's an hour and eight minutes before National Night Out starts and I'm procrastinating. I should be stirring stuff together, or at least taking a shower, but I'm having a hard time getting moving today. Oh summer laziness, how I love you so. Anyway, these tomatoes are the tastiest of our three different kinds from this year. I try to not get the same kinds from year to year, so I should probably start writing it down. Speaking of summer foods... I found a recipe for Key Lime Bars in Cooks Illustrated last summer, and I've made them at least fifteen times since then. I don't subscribe to the magazine, but I love browsing at the library, and then I sometimes end up buying the really good issues.
filling:
2 ounces of cream cheese (room temp)
1 T lime zest
1 14 oz can of sweetened condensed milk
1 large egg yolk
1/2 C of lime juice (don't use the bottled kind--it tastes bad in this recipe)
crust:
5 oz animal crackers (I don't have a food scale so I just look at the total oz on the bag and then eyeball it)
Pinch of salt
4 T of melted and slightly cooled butter
(I use my food processor for the crust)
For about 20 minutes, bake the crust at 325 in a 8 x 8 pan that has foil in the bottom (but hanging over the edge) and has been sprayed with Pam. While that's cooling, make the filling.
Spread the filling in the semi-cooled crust and then bake it for 20 minutes. Let it cool and then cover and refrigerate for about 2 hours before serving.
**Fat Free sweetened condensed milk tasted too sweet, instead of tart--I even added more lime juice and that didn't really help. I think it's worth the fat to use the real deal.**
3 comments:
i know, what is up with fat free sweetened condensed milk? it sucks.
Oh boy, oh boy! Those key lime bars are tasty. Thanks for sharing the recipe!
Num. I've just been over at cupcakeblog.com ogling the recipe for Vietnamese Coffee Cupcakes (among other fabulous cupcake variations). Guess who'll be cooking tomorrow?
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