From the moment I…

Rewind.  That intro has been completely over used.  HmmMmmm.

These Key Lime Bars with Macadamia Crust will change your life.  Much better ;)

They are so incredible that the first thing you will think of is…who can I share them with. Yes, there will be an urge to keep them all for yourself, but they are rich and luscious, and will beg you to Share the Love. For me that was with my sister.

Just delivered them.  Life changer, that’s me.

I began by squeezing a 1/2 cup of Key lime juice (about 2 pounds).  Which now also makes these bars a Labor of Love.  I choose to believe that fresh squeezed Key lime juice makes all the difference.  Said she, who at the time had no idea you could buy bottled Key lime juice.

Then came the Macadamia nut crust, which is absolutely perfect with the tart, yet luxurious topping.  The topping is a blend of Key lime juice and sugar, combined with unflavored gelatin, sweetened condensed milk, and lime zest, which is then folded into fresh made whipped cream.

Into the refrigerator for 8 hours or overnight before being sliced into bars.  The original recipe from Southern Living says the yield is 2 dozen.  I beg to differ.  I cut mine into 24 diamond shaped bars (pictured above) and they were huge.  I then cut them in half again (pictured below) to share.  I always prefer the ‘have two they’re small’ approach.

Print

Key Lime Bars with Macadamia Crust

The Macadamia nut crust is absolutely perfect with the tart, yet luxurious topping.

Course Dessert

Servings 24

Author Southern Living

Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 2/3 cup chopped macadamia nuts
• 7 Tbl. butter cubed
• 1/2 tsp. salt
• 3/4 cup granulated sugar
• 1/2 cup Key lime juice
• 1 envelope unflavored gelatin
• 2 Tbl. Key lime juice
• 1 14-ounce can sweetened condensed milk
• 1 tsp. grated lime rind
• 2 1/2 cups whipping cream whipped
• grated lemon & lime rind and fresh raspberries for garnish

Instructions

• Process first 5 ingredients in a food processor until thoroughly blended and nuts are ground. Press into a greased heavy-duty aluminum foil-lined 9×13 pan, letting edges of foil extend beyond edges of pan. Bake at 350 degrees for 18 minutes or until barely golden. Cool in pan on a wire rack.
• Heat 3/4 cup sugar and 1/2 cup lime juice over low heat, stirring until sugar dissolves. Remove from heat; set aside.
• Sprinkle gelatin over 2 Tbl. lime juice in a medium bowl. Stir gelatin mixture, and let stand 3-5 minutes. Add hot mixture, stirring until gelatin dissolves. Whisk in sweetened condensed milk and 1 tsp. lime zest. Place bowl in a larger bowl filled with ice, gently whisk mixture 10 minutes or until partially set.
• Fold lime mixture into whipped cream. Pour evenly over baked crust, cover and chill 8 hours. Carefully lift foil out of pan. Cut dessert into diamond shapes or bars. Garnish.

The post Key Lime Bars with Macadamia Crust {Share the Love} appeared first on Lemony Thyme.

A family tradition seems to be forming here.  Sunday’s with Shelby.  I like it.  It’s a chance for me to dabble with recipes that will entice my kid to get out of bed and head my way.  She is becoming a wonderful cook herself and now brings us samples of her latest culinary creations.  Today we exchanged Quinoa Salad recipes. 

She was met with forks as she came through the door, her dish almost missed the photo shoot.

Her version was bursting with fresh summer veggies dressed with a lemon maple vinaigrette…..crisp and delicious.  She combined quinoa with lightly steamed broccoli, cauliflower, and green beans.  Then added red pepper, cucumber, grape tomatoes, celery, onion, cilantro, and scallions.  Her dressing was a combination of maple syrup, lemon juice, a touch of Dijon mustard, garlic, olive oil, cayenne, salt & pepper.  This colorful dish had really great flavor combinations.  

My salad combined quinoa with strawberries, pineapple, roasted butternut squash, scallions, red onion, cilantro, lemony thyme, mint, toasted almonds, coconut, sunflower seeds, and oats.  The dressing was key lime juice, olive oil, cilantro, lemony thyme, sea salt & fresh cracked pepper.  I love quinoa.  I haven’t always, but now I do.  It begs you to add flavor and never complains about what you choose.  It’s a fantastic source of protein, fiber, and antioxidants. 

Here’s to you kid.  I can hardly wait until next Sunday.

The post Quinoa Salad with Fruits & Citrus ~ Quinoa Salad with Crisp Summer Veggies {Sundays with Shelby} appeared first on Lemony Thyme.