Friday, April 4, 2008

Key Lime Bars

I wanted to make a desert for dinner last night, instead of buying another boring box of cookies or something. I just got my 2007 and 2008 America's Test Kitchen cookbooks and read, for like the third time in two weeks, their Key Lime Bars recipe. Well, Channing and I both love key lime, as it is, and with encountering the recipe so often, I had to go with it.

Of course, it really isn't something you make after work for dinner that night. Though the prep and cooking time is pretty quick, the cooling time is 3.5 hours, total. Midnight snack maybe? No, going to save it for the Battlestar Galactica premiere.

I did have a bottle of some key lime juice, but their admonishment against the bottled juice was so strong, I decided I'd be better off going with fresh. Not having a decent juicer at home, there was no way I was going to do 20+ key limes, so I didn't even look. We had a great, great, great hand press juicer at home when I was growing up (which I think my brother ended up with, somehow. Unfair!), but as I use a wooden citrus reamer usually, I went with the regular limes.

Their suggestion of animal crackers being a better crust base than graham crackers tied nicely with a conversation I had with our friend Anita two weeks back about a crust she was making.

No real learning here, other than practice whisking. It's an easy recipe.

Update: We've now eaten them and, god damn, these are good.

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