Easter Lime Tart

partysugar — Wed, 11 Apr 2007 14:21:51 -0700

Yesterday I told you what I did with an excess of lime juice while making my Easter lime tart...but you may have been wondering, what about the lime tart? Well here it is! My original plan was to make a lemon meringue pie, but when I saw that my brother's kitchen lacked everything from a hand mixer to cookie sheets to a large mixing bowl, I realized such an extravagant dessert would have to wait. I still wanted something refreshing, light and citrusy, so I decided to come up with a simple variation of a lime tart meets key lime pie. The crust had to be graham cracker based and the filling blitzed in the blender (which ended up only half working). Overall the pie came out with a delicious lime flavor and smooth creamy texture. It's a simple recipe and a good one to have in your list of desserts, especially if you end up in a poorly stocked kitchen and are in need of a sweet treat. Read the recipe and read more

Easter Lime Tart
Modified from Food Network

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
3/4 cup fresh lime juice
Drop of green food coloring
1 pound cream cheese, room temperature
1 can sweetened condensed milk
Grated zest of 1 lime
1 cup crema or creme fraiche
1/4 cup powdered sugar
1 lime, thinly sliced, for garnish

Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk.
Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly.
Pour into the pie shell and place in the refrigerator.
In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface.
Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving.

PartySugar's Note: I had some free time and decided to get creative and practiced my piping with the creme fraiche topping.

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Happy Hour: Lime Rickey

partysugar — Tue, 10 Apr 2007 13:11:57 -0700

This weekend my dad was helping me make a lime tart for Easter dinner's dessert. We were working in my brother's kitchen, which is beautifully remodeled, yet lacking in the essential kitchen tools. The lime tart was my best option because it required no hand mixer or food processor. I bought a whole bunch of limes and my dad agreed to juice them with his hands and a fork. He cut all 15 limes and we only needed juice from about half of that. What did I do with all of the extra lime juice? Why I made a cocktail of course! A lime rickey is a refreshing cocktail that's like an adult version of limeade. Gin (or vodka, if you prefer) is stirred into a mixture of sugar simple syrup, lime juice, and soda water. Garnish with the extra limes and enjoy. To check out this must-make-the-next-time-you-have-too-much-fresh- squeezed-lime-juice recipe, read more

Lime Rickey
From Sunset magazine

1/2 cup sugar
1 1/2 cups gin
3/4 cup fresh lime juice
1 1/2 quarts chilled soda water
Thin slices of lime

In a 1-quart pan, mix sugar with 1/2 cup water and stir over low heat until sugar is dissolved, about 5 minutes. Let cool or chill.
In a 3-quart pitcher, combine gin, lime juice, and the cooled syrup. Cover and freeze until ready to serve.
To serve, add soda water. Pour into ice-filled glasses and garnish with lime.

Serves 6 to 8.

NUTRITION PER SERVING: CALORIES 182(0.0% from fat); FAT 0.0g (sat 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; SODIUM 0.9mg; FIBER 0.0g; CARBOHYDRATE 17g

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Easter Lime Tart

Happy Hour: Lime Rickey