|Recipe Title: Rocky Mountain Lime Dessert|
Contributed by: TwinLakesChef
Additional Credits for Recipe
|From Bon Appetit Aug 1978 pg 41 "From Denver: Do-Ahead Party for Twenty"|
Note from the Diva
|We cut this recipe in half. It seems like a lot of work but you will be delighted with the outcome!|
List of Ingredients
1 recipe Lemon Crisps (see next recipe)
1 cup toasted almonds
1 cup (2 sticks) unsalted butter, melted
3 envelopes unflavored gelatin
3/4 cup cold water
12 large egg yolks, room temperature 1 l/2 cups sugar
1/2 teaspoon salt
2 cups fresh lime juice (about 16 limes)*
3 tablespoons grated lime rind (about 4 to 5 limes)*
15 large egg whites, room temperature
l/8 teaspoon cream of tartar
3 cup sugar
3 cups whipping cream
Whipped cream, mint leaves, lime slices (garnish)
Makes about 7 to 8 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 large egg yolks
Juice of 1 lemon
2 teaspoons grated lemon rind
3/8 teaspoon (l/4 plus l/8 teaspoon) lemon extract
3 cups unbleached flour
l/2 teaspoon salt
Preheat oven to 375 degrees F. Grease 2- 2 1/2-quart rectangular baking dishes or 4 9-inch pie plates.
Break Lemon Crisps into food processor bowl fitted with steel knife, or use blender.
Add almonds and process or blend into even crumbs.
Add butter and process just until combined. Press into prepared dishes and bake 8 minutes. Cool.
Makes 7-8 dozen cookies; dough may also be frozen
Sprinkle gelatin over cold water to soften.
In medium saucepan, beat yolks and 1 1/2 cups sugar until light. Add salt.
Gradually beat in lime juice. Cook over low heat, stirring constantly with whisk, until mixture thickens enough to coat metal spoon. Do not boil.
Stir in softened gelatin and cook about 2 minutes, or until gelatin is completely dissolved. Add rind. Pour custard into large bowl and cool at room temperature. Do not let mixture set.
Beat whites with cream of tartar until soft peaks form. Gradually add remaining sugar and beat until stiff.
Whip cream until stiff.
Gently fold egg whites and whipped cream into custard. Divide mixture between crusts. Refrigerate several hours or overnight. Garnish with whipped cream rosettes, mint leaves and lime slices.
Dessert may also be frozen before garnishing. Thaw before serving.
*To simplify preparation of lime juice and rind, use food processor as follows: For rind, carefully remove zest (green part only) from fruit. Process with steel knife using several on/off turns, then allow machine to run until peel is finely minced. For juice, remove white membrane from limes. Halve and place about 4 limes in machine fitted with steel knife. Process until all juice is extracted; strain.
Lemon Crisp Cookies
Cream butter and sugar until fluffy. Add yolks, lemon juice, rind and extract and continue beating until light.
Mix in flour and salt just until blended. Form into 2 cylinders, each 2 inches in diameter. Wrap and chill in refrigerator several hours or overnight. Dough may also be frozen.
Preheat oven to 375 degrees F.
Grease cookie sheets. Slice dough l/8 inch thick and place slices l l/2 inches apart lightly browned around cool. Store in tightly sealed container.
Number of Servings: 24
General Cooking/Prep Method
Extra Features of Recipe
Good for Season/Celebration/Holiday
Formal Dinner Party
Gourmet Dinner Club
Tested & Approved Recipe