Key Lime Sorbet

Packs a puckering punch!  Like The Little Red Hen, I picked the limes.  Made the simple syrup.  Squeezed out the juice. This sorbet was mine.  I ate it and enjoyed every tart drop.  Perfection in an icy lump.

from this

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Key Lime Sorbet

an adapted version of

Lemon Sorbetto

from The Ciao Bella Book of Gelato & Sorbetto

Simple Syrup

makes 1 1/3 cups

1 cup of filtered water

1 cup sugar

~Combine water and sugar in medium saucepan

~ heat on medium high heat

~ whisk and bring to a boil

~ reduce heat to medium 

~ continue to whisk and simmer 4 minutes until sugar is dissolved

~ remove from heat and cool

~ place in a Pyrex and refrigerate at least 1 hour

An easy recipe to double or triple

Key Lime Sorbet

3/4 cup key lime juice (adjust for tartness or lack of)

1 recipe of simple syrup

1T key lime zest

splash of vodka

~ whisk all ingredients together

~ make according to ice cream makers instructions

Key Lime Bar

The kids are obsessed with lemon bars.  While on vacation they indulged at every bakery and decided that I could do better.  The key to our bar would be key limes from our neighbors tree.  The bar needs to be tart, not too sweet or eggy.

 

key limes from the most fabulous tree

Key Lime Bars

from Kitchen Life Real Food for Real Families - Even Yours! 

by Art Smith

adapted

crust:
1 cup all purpose flour
1/4 cup sugar
pinch of salt
8t (1 stick) unsalted butter cut into small pieces

~preheat oven 350 degrees

~ cut with pastry cutter flour, sugar, salt and butter until looks like small pebbles.
~ dump into glass baking dish 8x8
~ press to even out with spatula
~ bake until very lightly browned about 15 minutes
~ set on counter for 10 minutes then put in refrigerator for 10 minutes...make filling while crust cools

filling:

2 large eggs
2/3 cup sugar
2 T all purpose flour
juice of 2 large key limes
zest of 3 large key limes
1/2 t baking powder

confections' sugar for sprinkling

~ whisk the eggs in a medium bowl until combined
~ add sugar, flour, juice, zest and baking powder and whisk well
~ pour over cooled crust
~ bake until filling is set about 20 minutes
~ cool on wire rack
~ sprinkle with powder sugar

~ refrigerate uneaten portion

~~~ notes: next time I would add zest to crust it give it a bit of a zing.

ugh!  Key Lime Bars gone in less then 24 hours...