Two months. It’s been TWO MONTHS! Man, life gets busy, huh? I was pointing a new client to my blog today (hi Courtney!) and was mucho embarrassed at how long it’d been. I could hear the crickets through the computer screen.
I’ve been cooking a lot lately, but also eating a fair amount of Pizza Hut and late-night bacon cheeseburgers. Because…I’m an adult? I don’t really know why but my pants seem to be shrinking. It’s fine though, since cold weather clothes are coming! Scarves hide a multitude of sins. Also, football happened.
I made this key lime berry tart for a dinner party over a month ago and I Can’t. Stop. Thinking. About. It. It’s maybe the right thing to make for that last breath of summer – so tart, so sweet. If you like key lime pie, you’ll love this guy. My only advice is to cut it into normal human-sized pieces and wrap individually so you don’t eat the whole leftover pan after your houseguests leave with a spatula at the counter. Hypothetically.
BERRY LIMEADE BARS
original recipe courtesy Southern Living
Makes about 12 bars
1/2 cup unsalted butter, softened
1/4 cup sugar + 1.5 cups sugar
1 cup all-purpose flour + 1/2 cup flour
1 Tbsp. lime zest
1 large egg + 3 large egg whites
2 cups fresh or frozen berries (strawberries, blackberries, blueberries)
1/2 cup lime juice
2. Beat the butter with 1/4 cup sugar until smooth, about 2 minutes. Gradually add the 1 cup flour and 1/4 salt to the butter mixture until just combined. Using your fingers, press the dough evenly into the bottom of the baking dish. The dough will likely be crumbly and it may be helpful to spray your hands with cooking spray first. Bake the crust for about 20-24 minutes until lightly browned.
3. After you take the dough out to cool slightly, whisk together the 1.5 cups sugar, the 1/2 cup flour, the lime zest, and a pinch of salt in a large bowl. Blend in the 3 egg whites and 1 whole egg until combined. Using a food processor (or a blender if you must) blend the 2 cups of fresh berries until smooth. Feel free to add a little water if it’s too thick to pour.
4. Pour the berry mixture through a fine mesh strainer into the sugar/egg mixture – you may have to push the berry liquid through the strainer with the back of a spoon. Finally, add the fresh lime juice and stir to combine, then pour the mixture over the crust. Bake about 30-35 minutes until the center is just set, like a cheesecake. Let cool completely and then stick in the fridge for an hour or two before you cut the bars into squares.