When life gives you limes...

The last two months have been ROUGH. It seemed anything and everything was wrong. Life was no fun and I was no fun. That said, I somehow managed to put one foot in front of the other. I was still cooking but I was no longer inspired. I wanted desperately to blog, something I never thought I'd feel, but I had nothing to say.

Sometime in the last two weeks things started to look a bit brighter...there was hope. March was around the corner...new month ...new start...YES! So this past weekend, I decided to clean/organize the pantry and get energized...get ready... I found a few interesting things in my food cave including EIGHT cans of sweetened condensed milk. EIGHT! Who stashes that many cans of sweetened condensed milk? Clearly Eva does.

Along with the pantry, I sorted out the fridges and the freezers. I was as busy as a bee. I found a dozen limes! I always have limes handy, preferring them to lemons any day of the week, but a dozen limes was a bit much.

My better half loves lemon pie and seeing as I love him to bits I thought I could make him a tart with all these limes. I looked up the recipe for key lime pie and then I looked up another and another...they ALL said the main ingredient other than limes was sweetened condensed milk! SCORE!

So for my fresh new start I decided to make a lime tart; sweet yet refreshing and super easy to make. It was the perfect choice!

INGREDIENTS

  • 1 & a half cans of sweetened condensed milk
  • 4 egg yolks ** keep the egg whites to make maple meringues
  • 1/2 cup of freshly squeezed limes (approximately 7 limes)
  • 1 & a half cups of graham cracker crumbs
  • 1/4 cup of butter (melted)
  • 2 tbsps. of sugar
  • 1 cup of 35% whipping cream** whipped until you get stiff peaks

HOW TO

  • In a bowl mix the graham cracker crumbs, butter and sugar
  • Pour the mixture into a 9 inch pie mould or 4 individual mini pie moulds making sure to compact the mixture on the bottom and halfway up the sides
  • Bake the moulds in a 350° F oven for 10 minutes
  • While the mould is baking, prepare the filling
  • In a large bowl whisk the sweetened condensed milk, the lime juice and the egg yolks
  • Pour the filling into the moulds and return to the oven to bake for another 15 minutes
  • Refrigerate overnight
  • Dress them up with some whipped cream before serving

Et voilà!

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