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Angels Unawares, Serial #18 and Key Lime Pie Squares

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Hey, we just got into spring! What y’all doing jumping ahead to summer?

So maybe you’re thinking something along those lines, seeing that this week’s recipe is Key Lime Pie Squares. And we at R&R have to admit that Key Lime Pie, in the round shape or this easier to make, easier to serve square form, is just about the ultimate dessert for a hot and sultry summer evening–so tart and light yet wonderfully rich and satisfying (after you go back for a second piece, or square).

But let’s pause, take a couple deep cleansing breaths, and take a more holistic look at this situation.

First of all, in the Florida Keys–the “key” of key limes and where some of these extra tart, extra flavorful small limes come from (though they’re grown in warm climates all over the world and originate from Asia)–it’s summer all year round. So right there we’ve taken away the seasonal limitations.

Then let’s think about the reach of the Internet. This blog is visited by viewers from everywhere, including in the Southern Hemisphere where they’re entering the fall (Hi, Kiwis! Hola, South America! Good-day, Aussies!). So those folks aren’t too worried about seasonal suitability. They just want a good recipe–and this is one!

But if you do happen to reside in the temperate latitudes of the Northern Hemisphere, and you are hung up on seasonal appropriateness, then just bookmark this page and come on back in July or August. We’ll still be here and this yummy recipe will be waiting for you. (And far be it from me to suggest you loosen up just a tad. Oh, what the heck–loosen up just a tad! Gee, that felt good!)

key lime bars

Key Lime Pie Squares

3/4 cup graham cracker crumbs

2 teaspoons granulated sugar

3 Tablespoons unsalted butter, melted

1 14-ounce can sweetened condensed milk

1/4 cup sour cream*

1/3 cup key lime juice

1 teaspoon lime zest, optional


Preheat oven to 350 degrees.

In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom and partially up the sides of a 5×7 inch baking pan. Bake the crust for 10 minutes while you make the filling.

While the crust is baking, combine the sweetened condensed milk, sour cream, key lime juice, and zest, if using, in a mixing bowl. Stir until all of the ingredients are well blended.

Pour the key lime filling into the baked crust. Return the baking pan to the oven and bake for another 18-20 minutes, or until the filling is set and the edges are just starting to brown. Remove the pan from the oven and let come to room temperature before chilling the dessert in the refrigerator.

When ready to serve, cut into squares and serve with a lime slice and/or whipped cream. Store any leftovers in the refrigerator for up to one week.

Makes 6 squares.

*Plain Greek yogurt may be substituted.


{Adapted from AllRecipes}

Click below to listen to or read Serial #18 of “Angels Unawares”.

Angels Unawares, Serial #18, audio © Jeffrey Anderson

Angels Unawares, Serial #18, text © Jeffrey Anderson


About Elaine

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