Summer desserts

27 Jun

Not to be the girl that blogs about the weather, but it is really hot in DC right now. I needed to make a dessert for a bbq yesterday and all of my summer dessert standbys seemed too hot. Luckily Pioneer Woman posted these bars on Friday (she is also a member of the ‘bloggers I think I’m friends with in real life’ club). They were a great summer treat.

Pioneer Women - Tasty Kitchen

  • FOR THE TOPPING:
  • 1 cup Fresh Strawberries, Sliced
  • 1 Tablespoon Sugar
  • _____
  • FOR THE CRUST:
  • ⅔ cups Blanched Almonds
  • 1 cup Graham Cracker Crumbs (about 4 Oz.)
  • ¼ cups Sugar
  • 1 Tablespoon Lime Zest
  • ½ sticks Unsalted Butter, Melted And Cooled
  • _____
  • FOR THE FILLING:
  • 2 whole Egg Yolks
  • 1 can Sweet Condensed Milk, (14 Ounces)
  • ½ cups Fresh Lime Juice

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides. (If you don’t have parchment paper, use aluminum foil and butter the foil.)

Hull and slice stawberries, sprinkle 1 tablespoon of sugar over the strawberries, stir, cover and refrigerate until needed.

In a food processor, finely grind blanched almonds with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into the bottom and 1 inch up the sides of the prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: in a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in the pan on a rack; top with strawberries, patting excess juices off, then chill at least 1 hour before serving. Using the parchment paper overhang, lift it out of the pan, and transfer to a cutting board. With a serrated knife, cut into squares, wiping knife with a damp kitchen towel between each cut. To store in the refrigerator, cover with plastic wrap.

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