Key Lime Pie

There is nothing quite like a key lime pie. It has such a tart flavor, and it’s really uncommon in the dessert world. Not many people really enjoy it. I think it’s because many are afraid to try it. It can seem intimidating, or maybe people would just rather have something sweeter or chocolatey. But I think that key lime pie is great!

It tends to do well in the summer because the limes are more in season, but there is no reason why you can’t have a slice all year long. If you can find fresh limes, you can always use the bottled lime juice to add that tangy flavor.

Here is my recipe for key lime pie:



2 cups graham crackers
2 tsp. cinnamon
1/3 cup brown sugar
6 tbsp. melted butter


1 14 ounce can of sweetened condensed milk
3 egg yolks
1/2 cup lime juice
zest of 1 lime (optional)


Preheat your oven to 350 degrees.

In a bowl, combine the graham cracker crumbs, cinnamon, and brown sugar. Mix well. Then, add the melted butter. Combine it well so that everything is moist. Press the crumb mixture into the bottom of a pie pan (I use the 9 inch size), and place it in the oven. Bake for about 10 minutes, and allow it to cool before putting the filling in.

Then, in another bowl, combine the condensed milk and egg yolks. If you aren’t confident in separating eggs, crack your eggs into a separate bowl, then use a slotted spoon to remove the yolks. You’ll get it right every time, and your hands won’t get covered in egg goo.

Add your lime juice and zest to the mix, and stir really well. Pour your mix onto your pie crust, and put the pie in the oven. Bake for approximately 14-18 minutes, or until the center has set up. Let it cool on a wire rack until it’s at room temperature, then transfer it into the refrigerator. Top with whipped cream, and enjoy!

Lemon Bars

My brother has an obsession with lemon flavored desserts. He loves lemon cream pie, and he always asks for lemon-lime cake. I’ll have to add that recipe later. It’s super easy, and you can use the icing recipe that I’ve already posted to top it all off.

Lemon bars are really delicious, and they tend to remind me of spring time and Easter. Maybe it’s because my grandma likes to make them during that time of year. Anyway, I had a bit of trouble figuring out how to adjust these to the altitude, but I found that sticking pretty close to my grandma’s original recipe and adding just a bit more liquid worked perfectly. I love to make these, and they are always a crowd pleaser. Enjoy!



2 cups flour
1/2 cup white sugar
1/2 tsp. salt
12 tbsp. cold, cubed butter


1 1/2 cups white sugar
4 eggs
zest of two lemons
1/2 cup lemon juice
1 tbsp all purpose flour
1 tsp. baking powder
1/2 tps. salt


Preheat the oven to 350 degrees, and spray a baking pan with non-stick spray. Set aside.

In a medium bowl, combine the flour, sugar, and salt for the crust. Then, add the butter, and beat with a mixer until the ingredients begin to clump together. Gently press this mixture into the bottom of your pan, and put it in the oven for about 20 minutes.

While the crust is baking, combine the sugar, eggs, and zest. Beat the ingredients until they are fluffy. Then, add the lemon juice, flour, baking powder, and salt. Mix for about four or five minutes. You want the filling to be really smooth and creamy, so you really can’t over mix the batter.

Once your crust is done, prick holes about three inches apart all over the crust. Then, pour your filling over it. Bake the entire thing for about 25-30 minutes. Remove, and allow the bars to cool to room temperature, then place them in the refrigerator for two hours. Use a serrated knife to cut them into bars, and serve.

For a bit more sweetness, sprinkle powdered sugar over the top before serving. Enjoy!