After all the hours (seven!) spent in the kitchen preparing for a Mexican fiesta, I wish I could tell you that I had time to put up decorations. I wish I had pictures to share with you. And most of all, I wish I had more practice at feeding crowds.
Alas, I cannot as my many hours spent in the kitchen making salsa from scratch, with plenty of cilantro. The gluten free empanadas, filled with chicken and black beans. And caramelizing sugar for dessert meant taking a moment to capture the festivities was something lost on me as I quickly whipped up more tortillas for the ravished crowd.
After all this it was a success. I will be attempting a Mexican fiesta another day.
The leftover from this lovely evening was a handful of limes remaining in the fruit basket, so I went on the hunt on what to do with these little green gems.
I haven’t made many things with limes. I’m drawn to the more traditional citrus of lemon’s and orange’s so I wanted to do something a little different then what I’ve previously done on here. A little lime slice might do the trick. These went down so well in my house that there was only one piece remaining into the next day – now that’s saying something for an effective recipe.
Note: Images were updated in early 2018.
Creamy Lime Slice
Adapted from My Nepenthe: Bohemian Tales of Food, Family and Big Sur via Creamy Lime Squares
1 cup flour
1/4 cup powdered sugar
1/4 teaspoon sea salt
70 grams butter, cold and cubed
2/3 cup fresh lime juice (from about 10 limes)
1 1/4 cup sugar
1/4 cup flour
3 teaspoons lime zest
Preheat the oven to 180°C/350F.
Place the flour, sugar and salt in a bowl and stir to combine. Add in the butter and mix the ingredients together with your fingers until it resembles breadcrumbs.
Place into a lightly greased medium sized baking pan and press into a compact even layer. Bake for 15 minutes or until lightly golden on the edges.
Meanwhile, whisk the sugar and flour together in a bowl to combine. Add one egg at a time and whisk until well combined and a smooth mixture then add in the lime juice and zest, combining mix until smooth.
Pour the filling over the hot base and bake for 20 minutes or until the center no longer jiggles. It will be lightly brown on top at this point also.
Set aside to cool, slice and sprinkle with confectioner’s sugar over the top to serve.