This week's Citrus event is hosted by my friend Jen of Juanita's Cocina - she has been my amazing #SundaySupper mentor. Oh, and you must visit her amazing blog.
Now let me tell you about my dish. There is a story to it... I originally envisioned Blood Orange Bars and they turned out good, the family liked them but to me they just lacked the citrus kick {probably should have added some lemon or lime to it}. Here take a look...
So my next thought - I
Yes, you read that one right - usually Key Lime desserts all use condensed milk which always is from the cow, but I made it with Vegan Condensed Milk I made from Soy. Remember my Adventures in Caramel? That is when I first introduced you to Vegan Condensed Milk and let me tell you, it works like a charm. Perfect....here is the recipe...
Vegan Condensed Milk - recipe by the VeganWolf
- 3/4 C Dry Soy Milk Powder {I used "Better than Milk"}
- 3/4 C Water
- 6 Tbl Earth Balance {or another Vegan Margarine}
- 1/2 C Sugar
- Pinch of salt
2. Melt margarine in a pan. When melted add,
3. sugar stirring it constantly until it begins to melt, then add
4. Soy Milk Mixture {step 1} and a pinch of salt. Stir and bring to a
rolling boil. Boil for about 5 minutes.
Let it cool down and store in fridge {covered}.
Dairyfree Key Lime Meringue Bliss
Crust
- 1-1/4 C flour
- 1/3 C sugar
- 1 tsp grated Key Lime zest
- 1/8 tsp salt
- 1 stick Earth Balance cut into pieces
- mix all of the dry ingredients together,
- add Earth Balance to the dry ingredients and mix into the dough. It will all come together
- press the dough into a baking dish you plan to use and poke holes into the dough with a fork.
- Refrigerate for about 1/2 hour before baking
- Bake for about 25-30 minutes until the crust is golden
Filling
- 15 oz. Vegan Condensed Milk {see above}
- 1 lb. of Key Limes juiced
- 1 Tbl Key Lime zest
- 4 egg yolks {reserve the egg whites for the meringue}
- Mix all of the ingredients together until they are blended well
- Pour into the baked {and cooled off} crust.
- Bake at 325F for about 25 minutes -> go to step 1 of Finish
Meringue
- 4 egg whites
- 1 C of sugar
- pinch of salt
- 1 tsp Key Lime juice
- Place egg whites into the bowl of a stand mixer. Turn on high add pinch of salt and lim juice beat until the egg whites are getting firm and forming peaks
- Slowly add the sugar to the egg whites and beat until firm peaks form
Finish
- Carefully, and lightly spread meringue over the baked Key Lime dessert
- Using a spoon, scoop remaining meringue on a baking sheet lined with parchment paper
- Bake at 325F for another 20 minutes, or until meringue is firm
As you saw, the Key Lime Meringue Bliss is not very photogenic, but take a look at the individual Meringue...
Thank you, Larissa for this awesome picture :)
Now please do not go just yet...check out all these amazing citrus recipes....
Better with Citrus Breakfasts:
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
- Orange Ricotta Pancakes from Gotta Get Baked
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
- Moroccan Preserved Lemons from MarocMama
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni's Food
- Grilled Orange & Lime Chicken Thighs from Big Bear's Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Orange Chicken from Cindy's Recipes and Writings
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue's Nutrition Buzz
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Clementine Curd from Small Wallet Big Appetite
- Creamsicle Cupcakes from The Meltaways
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Frozen Lemon Dessert from Gourmet Drizzles
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita's Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D's Books and Cooks
- Lemon Layer Cake from Crispy Bits & Burnt Ends
- Lemon Ricotta Cake from The Urban Mrs.
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma's Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Omiyage California Citrus Cake from Ninja Baking
- Orange Cake with Orange Syrup from The Lovely Pantry
- Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
- Tarte au Citron from That Skinny Chick Can Bake
- {DIY} Arancello and Limoncello from girlichef
- Orange Creamsicle Smoothies from Mama.Mommy.Mom
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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
