This is my "bring something to a pot-luck" dessert. It's rich yet light, sweet but tangy, creamy and crumbly...in other words, one bite of this is a whole range of sensations and tastes that just go together so amazingly and make you go "Oh My" at every bite. And it's so unbelievably easy to make, it requires very few ingredients, and it's also adaptable. Like if you don't have limes just use lemons, or vice versa, if you don't have lemons use orangs, tangerines, clementines, etc. Any citrus works here so there's really no excuse!! I usually do these with lime only because I really love limes but this week I happenned to have also lemons AND oranges, so I did a mix of all three. CRA-ZY good! But, I also have to admit, the graham cracker crust is what makes this thing. There's just something about these crackers...Anyway, I'm gonna stop rambling and give you the recipe so you can try them too! I got it from "Healthy Oven" by Sarah Philips(yes, her again...)
First, make the crust:
(well, actually, first turn on the oven at 325F and set the rack in the middle...)
1 1/4 cup graham cracker crubs
1/4 cup sugar
3 TBSP unsalted butter, melted.
-Stir all 3 ingredients together until combined.
-Press the mixture firmly and evenly in the bottom of a 8-inch square pan (that you previously sprayed with oil lightly), and set aside.
Then for the top part:
3 TBSP sugar
2 TBSP cornstartch
One can LOW-FAT sweetwened condensed milk
1 egg, lightly beaten
2 TBSP grated zest of whatever citrus you'll be using...
1/2 cup juice of those same citrus fruits...
*this time I used the zest of 1/2 a lemon, 1/2 an orange and one full lime. for the juice I used the whole lime, 1/2 an orange and 1/2 a lemon (see how I did this reverse...? clever, I know...)
-Mix the sugar and cornstarch and add the condensed milk slowly while stirring. Then add the egg, zest and juice and mix until just combined.
-Pour over the crust.
-Bake for about 25 minutes, until the edges look firm but the middle is still giggly a bit. It will firm up when cooled, I promise!!
-Let it cool at room temperature and chill in the fridge for at least 2 hours before slicing.
Bring this to a diner party and people will think you're a genius!
...or, keep it all to yourself, 'cause it's that good!
The Best Fried Chicken
3 days ago