Spring! Key Lime!

Citrus.  It's bright.  It's cheery.  It is exactly what I'm looking for in a spring day.  If you're familiar with Ohio in any way, you can start the day in a parka and then be cursing you didn't layer with a tank top and shorts underneath.  Eh.  I love four seasons, so I'm not going to complain too much.  The sun has been shining more, but for those "off" days, I have some bright, tart Key Lime Bars to remind me that sunny days will soon be here to stay...for a little while anyway.

Key Lime Bars  
by Me

-1/2 c. or 1 stick unsalted butter; melted, browned, and cooled
-1/2 c. powdered sugar
-1/4 tsp. salt
-1 c. all-purpose flour

-4 egg yolks
-14 oz or 1 can sweetened condensed milk
-3/4 c. key lime juice ( I use Nellie & Joe's)
-zest of small lime

-1 c. sour cream
-3 Tbsp. powdered sugar

In a small pan or pot (preferably not one with a dark bottom) melt the butter over medium heat.  Continue cooking, it will bubble, then start stirring and watch as the butter bits start to turn brown.  It will start to smell nutty, it browns quickly, so once the bits get nice and brown, take it off the heat.  Pour the melted butter in a heat safe dish and refrigerate.

Preheat oven to 350 degrees.  Line a 9x9 inch pan with parchment paper, leaving sides hanging over.  Coat with non-stick cooking spray.  Using a blender, mix cooled browned butter, powdered sugar, salt and flour until combined.  Press evenly into the prepared pan and prick all over with a fork.  Bake for 15 minutes.

Meanwhile, in a bowl, whisk egg yolks, sweetened condensed milk, key lime juice (or regular lime if that's all you have), and zest until creamy and combined.  Pour over warm crust.  Return to oven and bake for 25-30 minutes or until center is firm-no jiggling when you move the pan.  Let cool on rack, and then refrigerate for 2 hours to a full day, depending on when you want to serve.

Once ready to serve, whisk together the sour cream and powdered sugar.  Pull up on parchment sides to remove bars from pan.  Spread sweetened sour cream over cooled bars.  Cut into squares, triangles, or whatever shape you desire.

Brighter & Cheerier in person!
These are very tart (and brighter and cheerier than my pics).  Cut back on the zest if you aren't prepared to really pucker.  Change your topping to something sweeter, like whipped cream or a simple dusting of powdered sugar if you aren't wrapping your mind around the sour cream topping-but aren't you curious?

I'm Coming Back...

And hopefully it's with a VENGEANCE!  Kids permitting.  Wallet permitting.  Hey, I'm keeping it real.  See, I follow a zillion, yes, a zillion blogs.  I don't know how these women do it!  Not only are some moms, but they hold down 9-5 jobs.  A-M-A-Z-I-N-G.  I'm sure they have it all organized and planned better, maybe some tricks of the trade they've learned over time, but either way, I'm jealous.  If you want to see who I visit regularly and looooove, just look over to the right.                                ======>

Also, maybe my jump back into the blogging waters is premature because the dear husband thought he'd sell my camera.  "Honey!  Honey.  You don't need it, you have the camera on your phone!"  Uh-huh.  I think he was swallowing those words when he tried to take a picture of our one-year old.  I guess we can interpret the blurred picture of our son as "artistic".  So until I figure out the camera thing, you may get crayon sketches of what I bake.  Hmm.  Guess you should just tune in to see what I can manage in the mean time.

Stick around for some Key Lime Bars.  They're coming.