Sunday, January 22, 2012

One sweet sour...

I've decided to stop focusing on the bad sides of winter, and hold on to the good ones. One thing that I can definitely get away is some sweet indulgence. Coming back home after work in this cold ugly weather is much more pleasant if a house filled with freshly-baked-cookies smell... On a dark winter night sinking into a big comfy chair, with a cup of a steaming beverage and a good book. Plus some baked goodies of course. Hmnmnm, that's my favourite part of winter....
Both Pe an I are big chocoholics, so I tend to make more brown desserts, but this time we tried something new, more sour and tangy. Turns out not so bad, and after having some people over, most of it disappeared from the plate leaving just a few crumbles. And one slice for me, for a lazy Sunday tea time.

Key Lime Pie

for crust:
250 grams of Digestive biscuits
3 table spoons of sugar
1 tea spoon of cinnamon
140 grams of butter

for filling:
4 limes
400 grams of condensed milk (sweet)
4 egg yolks

Melt butter on low heat, then set aside to cool off
Crumble biscuits into powder-like pieces, add sugar and cinnamon, then melted butter - mix.
Pour this mixture into a 24cm round baking form, press over the bottom and up the sides of the form. Using the bottom of a spoon make sure the mixture forms a firm layer. Bake for 10min  at 160 degrees C.

Remove the lime zest from whole limes, grate, and put aside. Cut the limes in half and squeeze out the juice.
In a medium bowl, combine condensed milk,  lime juice, grated zest, and egg yolks, mix well .

Pour filling into previously baked graham cracker crust and put in oven for another 15-20min (the middle should be still soft).

After cooling down, put in the fridge for at least 2hrs.

*the recipe comes from the same Danish cooking magazine ('mad' dec 2011) that I used for the onion soup. It's a definitely refreshing dessert that can taste just as good in summer as in winter (I'll definitely give it a try!)

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