Lime Yogurt Cake

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Lime Yogurt Cake
Source: Smitten Kitchen

So I had some limes, and some yogurt…and decided to make this cake. The cake was very moist and fairly similar to other citrus-juiced-based cakes. It didn’t really rise that much and was pretty dense, but I also baked it in a loaf pan and not a 9’’ round pan.

Makes about: 1 loaf
Prep time: 10 minutes
Bake time: 40 minutes

Ingredients
1 cup whole milk plain unsweetened yogurt
1/3 cup vegetable oil
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Directions
1. Preheat oven to 350F. Prepare 9’’ round pan or 9×5 loaf pan with parchment or greasing.
2. Whisk together yogurt, oil, eggs.
3. Mix in sugar and lime juice.
4. Mix in flour, baking powder, baking soda salt.
5. Pour into prepared pan.
6. Bake 40 minutes or until knife comes out clean in center.

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Neely’s Lime Bars

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Neely’s Lime Bars
Source: Food Network

These are very sweet bars. I omitted the zest because I was too lazy to zest the limes. You’ll get more lime flavor if you put in the zest, but it was still good without it. There’s a very high crust to filling ratio, which I didn’t like as much.

Makes about: one 9×13 pan
Prep time: 15 minutes
Bake time: 25 minutes (crust) +25-30 minutes (filling)

Ingredients
Crust:
1 cup butter
½ cup confectioner’s sugar
2 cups flour
pinch of salt

Filling:
4 eggs
2 cups sugar
6 tbsp flour
¼ cup+ 2 tbsp lime juice
2 tsp lime zest

Directions
1. Preheat oven to 350F.
2. Cream together butter, confectioner’s sugar.
3. Mix in flour, salt. Should be sandy in texture.
4. Press into prepared pan.
5. Bake 20-25 minutes or until slightly golden brown.
6. Mix together eggs, sugar, flour, lime juice, and zest until well blended.
7. Pour over prepared crust.
8. Bake until the filling sets (no longer jiggly), about 25-30 minutes.
9. Let cool completely before cutting (place in freezer or fridge to help that process along.

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Lime Meltaways

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Lime Meltaways
Source: Smitten Kitchen via Martha Stewart

These aren’t the most attractive cookies, but they are packed with delicious lime flavor. They’re slice and bake cookies, which means that you can save the dough for later in the freezer.

Makes about:50-60 thinly sliced cookies
Prep time: 10 to mix+30 to freeze
Bake time: 8-10 minutes

Ingredients
¾ cup butter
1/3 cup powdered sugar
zest of 2 limes (optional)
2 tbsp lime juice (I used 3 tbsp)
1 tbsp vanilla
1 ¾ cup + 2tbsp flour
2 tbsp cornstarch
¼ tsp salt
2/3 cup powdered sugar (for dusting)

Special equipment
Freezer

Directions
1. Preheat oven to 350F.
2. Cream butter with 1/3 cup of powdered sugar
3. Mix in lime juice and vanilla.
4. Add in salt, flour, and cornstarch and mix until a dough forms
5. Divide the dough in half and form two logs about 1 inch in diameter.
6. Freeze logs for about 30 minutes to an hour. This makes the cookies easier to slice.
7. Slice cookies thinly (1/4 inch or so).
8. Place cookies on a parchment-lined baking sheet.
9. Bake 8-10 min, or until cookies are slightly golden brown.
10. Roll cookies in 2/3 c powdered sugar. You’ll likely need less. The easiest way to do it is to put the sugar in a small ziplock bag, and to add a few cookies at a time. Shake the bag gently, and the sugar will distribute itself over the cookies.

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Lime Squares


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Lime Squares
Adapted from Martha Stewart

This super-rich recipe is packed with delicious lime flavor. The original recipe called for pistachios in the crust, but I omitted them and replaced the volume of pistachios with graham cracker crumbs. The crust is very crumbly, so you could reduce the amount of crumbs or increase the amount of butter. In my opinion, there was too much filling (1 cm), so you could always cut the filling in half. I also omitted the lime zest, mainly because zesting takes too much time; it tasted fine without the zest. This recipe is really similar to Martha Stewart’s Lime Bar recipe. (If you’re concerned about the extra egg whites, here are some suggestions for using them up.)

Makes about: One 9×13 pan
Prep time: 20 minutes
Bake time: 12 minutes+15 minutes

Ingredients
Crust:
1 stick unsalted butter, melted
3 cups graham-cracker crumbs
½ cup sugar
2 tbsp lime zest (optional)

Filling
4 egg yolks
2 cans (14oz) sweetened condensed milk
1 cup fresh lime juice

Special equipment
9×13 pan
Citrus juicer (I used a fork instead)

Directions
1. Make crust: combine melted butter, graham-cracker crumbs, sugar, and zest. Press into parchment paper-lined 9×13 pan. If you’d like, you can pile the crust up ~1 inch along the edges.
2. Bake crust for 8-12 minutes.
3. Prepare filling: mix egg yolks, sweetened condensed milk, and lime juice. Whisk until combined.
4. Pour filling into prepared crust.
5. Bake 15 minutes until set. Note: a knife in the center won’t necessarily come out clean. But it’s set when the filling doesn’t jiggle when the pan is removed.

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