I'm a klutz! I often joke that I
Keeping things in perspective, I tend to recover pretty quickly; Time away from the kitchen allowed me to finish the book I was telling you about last week, Markus Zusak's 'I am the messenger' and begin a new one, Chris Cleave's 'Little Bee'; Florence + The Machine's album 'Lungs' has been damn good medicine; I'm vertical again; My 31st birthday is in exactly one week (the 27th); And I found a purpose for some of the limes!
First, Citrus Sables
Followed By, Lime Ricotta Cake
Lime Squares with Pistachio Graham-Cracker Crust
Recipe courtesy and Adapted from MarthaStewart.com
For the crust
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
For the filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice
*Serve with gently whipped cream.
To Make Crust:
Preheat oven to 350 degrees. With melted butter, brush bottom and sides of 8-inch square baking dish. Measure a piece of parchment paper over baking dish to allow for 2 inches of overhang on two sides, either each of the long or each of the short.
Add broken graham-crackers to bowl of food processor and pulse until it becomes crumbs. Add in pistachios, sugar and zest, mix until finely ground. Add in butter and blend until incorporated. Transfer graham-cracker crumb mixture into parchment lined baking dish and press mixture into bottom and 1 inch up sides of pan. Bake for 8 to 12 minutes, until lightly browned. Allow crust to cool for 30 minutes. Turn oven off.
To Make Filling:
Again, preheat your oven to 350 degrees.
In medium bowl, add 2 egg yolks and sweetened condensed milk. Add in lime juice and whisk until incorporated. Carefully pour mixture into cooled crust; Spread to edges if necessary.
Bake until mixture is no longer liquid, about 15 minutes. Transfer pan to cooling rack. Once it has cooled down, cover and chill in refrigerator for at least 1 hour before serving. Lift out of baking pan using parchment paper overhang and transfer to cutting board. Use serrated knife to cut into squares, clean knife with dampened kitchen towel before each cut for cleaner cuts. Cover uneaten squares with plastic wrap and store in refrigerator.