My grocery store had the best, most juiciest, plump limes this morning. I just couldn’t resist! To me, March equals two things, limes and spring break. But mostly just lots and lots of limes. It’s spring break for my little sister, the 18 year old that I’m vicariously living my second teenage years through. She bought her prom dress this week. Tear when did she get this old? And how? I’m so upset, I think i’ll have another lime pie square… or two. Don’t judge, please.
I will be the first to admit that I typically don’t like lemony/limey desserts. Lemon cakes, lemon curd… that kind of stuff just doesn’t do it for me. I’m a chocolate kinda gal! However, I absolutely love these little squares! So there you go! If I can enjoy it, so can you. Just give it a try – dare you not to like it. The best part is, you probably already have all the ingredients right there in your pantry. Except for the butter. Please don’t keep that in your pantry. Or the eggs. Thats no good either. I’m making my squares in an 8 x 8 dish. You can make this same recipe into a pie if you wish. Even a tart pan would be fab! I used cinnamon and ground pecans in the crust. Trust. me. You will never make another graham cracker crust without it! I’ve shared these squares with quite a few people and EVERYONE complemented the crust. It reminds me of the crust on the bottom of The Cheesecake Factory’s cheesecakes. Which is totally yum. Bake the crust for 10 minutes. It doesn’t get easier than zesting a few limes and juicing them. It took me exactly 3 limes for 4 teaspoons of lime zest and 1/2 cup of juice. These were some pretty ‘juicy’ limes! You may need another lime or two. Beat the yolks for 2 minutes then add the condensed milk and beat for another 2 minutes. Add the lime juice/lime zest while the mixer is on low and let the mixture come together. About another 2 minutes. Pour into the prepared graham cracker crust and bake for 15 minutes. Let cool and refrigerate for at least an hour.
