Lollapalooza Lime Cookies!


My new favorite cookie! Seriously. These guys melt in your mouth and taste so heavenly. Limes are in season and Lollapalooza is going on this weekend here in Chicago so… I thought the name was appropriate 😉 If you want (need) a sweet and citrusy treat, go ahead and bake these lovelies! Deliciousness overload. Oh, and don’t forget to put on some jams to get the full Lollapalooza affect.

What you will need:

2 cookie sheets lined with parchment paper

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter at room temp
1 cup + another 1 cup powdered sugar for rolling/sifting
1 egg yolk
1 teaspoon lime zest
1/4 cup fresh lime juice (about 3-4 limes)

In a bowl, whisk together the flour, salt and baking powder. Set aside. In another large bowl, beat butter and 1 cup powdered sugar until creamy. Add in egg yolk, lime zest and juice and mix until combined. Slowly add in flour mixture until dough is formed. It will be a little dry. Cover dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Make 1 inch balls and place on prepared cookie sheets. Bake cookies for 15-18 minutes. Immediately, sift powdered sugar on top. Continue to do so until cookies are covered to your liking. Tip: You can also just roll the hot cookies in powdered sugar. But I always burn my fingers and the cookies sometimes break, so I found sprinkling with powdered sugar easier.

Allow to cool a bit on cookie sheet before transferring to a wire rack to cool completely. Store covered for several days at room temp or even in the fridge! Enjoy!

Key Lime Pie Recipe

It is summer. I love it. There is so much going on and so many things to do. This weekend we are going to my brother-in-law’s lake house again, and this time, no children! It’s the annual crazy cousin party! My parents will be watching Liam and I am bringing them a homemade Key Lime Pie. Yum! This Key Lime Pie has a graham cracker crust that is so easy to make. No rolling! And instead of the traditional meringue, I made a whipped cream topping. So, let’s get to making this summery delight…

What you will need:

One 9 inch pie pan lightly buttered

For the crust:

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 large egg yolks at room temperature
One 14 ounce can sweetened condensed milk
1/2 cup key lime juice (I squeezed 26 key limes!)
2 teaspoons lime zest

For the topping:

1 cup cold heavy whipping cream
2 tablespoons granulated sugar

To make the crust:

Preheat oven to 350 degrees fahrenheit. Mix together all 3 ingredients until combined. With your fingers, press evenly onto the bottom and sides of the prepared pan. Bake for about 10 minutes and then cool on wire rack while you make the filling.

 

Don’t you just love this cobalt blue pie pan?! Thanks Mom! 😉

To make the filling:

In a large bowl (or bowl of your electric mixer), beat egg yolks until fluffy. Add the condensed milk and beat until light and fluffy. Beat in the lime juice and zest.

Pour the filling over the crust and bake for 10-15 minutes, or until the filling is set. Let cool on a wire rack. Once it has completely cooled, refrigerate for several hours or even overnight before making the topping.

To make the topping:

In a large bowl (or bowl of your electric mixer), beat the whipping cream and sugar until stiff peaks form. Pipe or spread on top of the cooled pie. I used a Wilton 1M tip. Slice and enjoy!

Store in the refrigerator.

Lemon Bars Recipe

Happy Memorial Day weekend everyone! It finally feels like summer here in Chicago. Time to get the grills cleaned and beers opened 😉 I wanted to bake something today and I asked my husband what he wanted. His response, “how about something light and summery?” The first thing that popped into my head was lemon bars! I never made homemade lemon bars before, I have always used a box (what?!?). But this recipe is so simple and delicious, so let’s get started…

What you will need:

9 x 13 inch pan lined with foil and then buttered. Tip: I easily halved this recipe since I’m not feeding that many people, and used an 8 x 8 inch pan. But the following recipe is for using a 9 x 13.

For the crust:

2 cups all-purpose flour
1 cup powdered sugar
Pinch of salt
1 cup unsalted butter, cubed and at room temperature

For the filling:

4 eggs
2 cups granulated sugar
6 tablespoons flour
6 tablespoons fresh lemon juice
Lemon zest from 1 lemon (optional)

To make the crust:

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, powdered sugar and salt. Then, with your hands, mix in the butter until it resembles a crumbly texture. Spread and press this “dough” into your prepared pan, making sure it is even. Bake in the oven for 20 minutes. Once it is done, let cool on a wire rack while you make the filling.

To make the filling:

In a large bowl, beat eggs with a fork. Add in granulated sugar and flour and mix well. Then, add in lemon juice and mix until everything is incorporated. Pour over the crust. If using, sprinkle lemon zest on top. Bake for another 25 minutes, or until filling is set and cooked through.

Let cool completely on a wire rack. Once cooled, remove from pan and sprinkle with additional powdered sugar. Cut into squares and enjoy! Tip: I like mine right out of the fridge 🙂