Now I know I’m bringing this recipe to you in the Fall when I should be giving you pumpkin and apple everything but in all honesty, we put this recipe together in the summer and it got buried beneath stacks of other work that needed to be sent out so here we are. But let’s be real, in our modern life you could run to the store and buy some limes all year round. So maybe on a Southern California hot fall day, you’re still in need of a delightfully refreshing treat and can whip these up. Or you could keep it in your archive for when your key lime tree is back in bloom and you’re ready to do something with them besides give them to all your neighbors.

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INGREDIENTS

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Shortbread Crust

1 cup unsalted butter (softened)

½ cup sugar

2 cups all purpose flour

¼ tsp kosher salt

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Lime Custard

5 large eggs (room temperature)

1 ½ cups sugar

¾ cup all purpose flour

¾ cup key lime juice

2 Tb key lime zest

powdered sugar (for garnish)

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INSTRUCTIONS

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Shortbread Crust

1. Preheat oven to 350 F. Line a 9x13-inch baking pan with a sheet of parchment paper, then grease well and set aside. A large tart pan can be used as well.

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2. With a hand mixer or in a stand mixer, cream the butter for 2-3 minutes until pale and fluffy. Add the sugar and flour and mix well.

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3. Transfer the dough to the prepared baking pan. Spread it into an even layer with your fingers. Chill for 15 minutes, then bake in preheated oven for 15-20 minutes until just barely golden brown. Cool.

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Lime Custard

1. In a large bowl, whisk together all ingredients until well incorporated. Pour the mixture over the cooled crust.

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2. Bake for 25 to 30 minutes at 350 F until the custard is set. Remove from the oven and let cool before slicing and serving. Dust with powdered sugar as desired and serve.

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