Unbelievably after +30 degrees last week we are back down to -14 with the windchill this week. 

Welcome to spring in Ottawa C:

Not to fear, I’ve switched over in my head and am now thinking spring and summer foods as much as possible and this yummy dessert was inspired by an impromptu trip to the grocery store with the neighbour the other day.  I totally scored not only through finding a bag of key limes (we hardly ever see them here) but also because last season’s kids sandles were on massive sale!  Small one is now set for the next little bit.

To celebrate?

Key Lime Bars.

These bars are basically a lime mousse on top of a crumbly graham crust and we’ll be having them the very next time I luck into more key limes.

I’ve got six eggs, the juice of 12 keylimes (this gave me 2/3 of a cup), the zest of 6 key limes and 2 cups of sugar.

Get your crust ready using: 2 cups of graham crumbs, 1/4 cup sugar, zest of 1 key lime and 1/3 cup of melted butter.

Pat into a 9×9 pan and bake until golden (about 15 minutes).

Create your lime curd by beating your juice etc over a double boiler until thick (details on how to do this here).  When slightly cooled fold in 2 cups of whipped cream.  I like to use my whisk and tap the cream through.