Lime Meltaway Recipe (Bookmarked Recipes)

Sunday, September 21, 2008

Lime Meltaway Recipe (Bookmarked Recipes)

And now, back to your regularly scheduled blogging… Sorry about all the photography posts recently. I’ve kind of been in a cooking/baking rut recently and haven’t been making blog-worthy food. But I’m back with some posts that should remind everyone that I do love to bake!

I added a star to this recipe when I saw it come into my Google Reader. I made some Lemon Curd cookies earlier this year that everyone loved. It’s very unexpected to eat a cookie that is very bright and citrusey. Don’t get me wrong I love all sorts of chocolate cookies but these sure are a nice change of pace.

This is my second entry in Bookmarked Recipes. Every Monday I see the roundup and every Monday I tell myself that this is the week I’m going to submit a post. The majority of my meals come from other bloggers or Food Network shows so it makes sense.

I ended up almost doubling the amount of lime juice and I forgot to put the food coloring in until the very end, so the green color is a little swirled.

Lime Meltaways – from How to Eat a Cupcake – originally from Martha Stewart – makes 2 dozen
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar – divided into 1/3 cup and 2/3 cup
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment (I thought it was weird to use the whisk here, next time I’d use the paddle attachment), and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper (I used plastic wrap). Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour (I let mine chill overnight in the fridge).

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Cookies, Dessert

3 comments »

38 Responses to “What’s your secret?”

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1

BMK — January 28, 2008 at 1:15 pm

Those are adorable! I love the idea of lemon meringue cupcakes.
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~Amber~ — January 28, 2008 at 1:51 pm

They are adorable!! Great job and I am glad you had success with the recipe.
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Shawnda — January 28, 2008 at 2:27 pm

Congrats on a successful challenge!
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slush — January 28, 2008 at 3:03 pm

OMG, are they cute! Like little porcupines. So glad it turned out for you. Fab job!
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Aparna — January 28, 2008 at 3:24 pm

I really liked your idea of making the cupcakes. No cutting up and great single sized servings. They look just great.
Makes me wonder– why didn’t I think of that?
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Tempered Woman — January 28, 2008 at 3:36 pm

Hey~ I made lemon maringue cuppies too! I am so sold on making pies this way in the future- very fun. Love the spikies- great job.
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Nikki57 — January 28, 2008 at 4:39 pm

Your LMP looks great! I love the cuppies
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CB — January 28, 2008 at 5:22 pm

LMP cuppys rule! ::high five:: love all the pictures of your process… great job!
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Marye — January 28, 2008 at 5:29 pm

I really like the little pies everyone is making..now I want to redo mine.blessings,
marye
http://bakingdelights.com
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michelle — January 28, 2008 at 7:15 pm

Oh so cute! I had considered trying my second attempt in a cupcake tin… until I waited until the last minute, that is! 🙂
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ruthEbabes — January 28, 2008 at 9:27 pm

Congrats! These look fabulously divine!
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Butta Buns — January 28, 2008 at 9:40 pm

Ah ha, another fellow Boston baker! Your tarts are beautiful! Love the peaks on the meringue!
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How To Eat A Cupcake — January 28, 2008 at 10:19 pm

Those are so perfect!

PS: I have those red measuring bowls. I love them! 😀
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I(dot)J — January 28, 2008 at 11:49 pm

so SMART to have all of your ingredients out FIRST. I really should know this by now.
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Dolores — January 29, 2008 at 1:52 am

Ooooh, I love your cupcake-pies. How’d you make the meringue spikey?

And what did the husband think of the final product?
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breadchick — January 29, 2008 at 2:00 am

your little ones are adorable. Great job on your challenge!!
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MrsPresley — January 29, 2008 at 2:35 am

your lemon meringue cupcakes are so cute! job well done! 🙂
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Beth G. — January 29, 2008 at 2:36 am

They’re so cute!! Great job!! :O)
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kate — January 29, 2008 at 2:54 am

i had that crust shrinkage problem too. it’s a bummer.

———-
kate
http://www.thecleanplateclub.net
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Jen — January 29, 2008 at 2:58 am

Dolores – I just spread the meringue around and then using a spatula, pressed it into the meringue and pulled it out and voila! Spikes!
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21

Andrea — January 29, 2008 at 3:06 am

Your little cupcakes are adorable! That was a great idea!
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Princess of the kitchen — January 29, 2008 at 7:32 am

Your little tarts lok just lovely. well done!
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Big Boys Oven — January 29, 2008 at 8:31 am

a challenge executed incrediblely well!
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Deborah — January 29, 2008 at 3:54 pm

They look just perfect!!
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Candace — January 29, 2008 at 4:10 pm

Nice job!
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Megan — January 29, 2008 at 7:34 pm

Too cute! Love the cupcakes. I want one!
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Carrie — January 30, 2008 at 12:02 am

My crust did the same thing! Your cupcakes look great though!
~Carrie from bakersbakery.wordpress.com
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Lane — January 30, 2008 at 6:35 am

Your “pie-cups” look perfect. Great job!

Jane of VeganBits.com
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Lunch Buckets — January 30, 2008 at 6:48 am

Very cute! Did you turn away and silently mock your husband “my mom makes a great…”, no of course you wouldn’t have, I must be projecting 🙂
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Sheltie Girl — January 30, 2008 at 3:19 pm

You did a wonderful job on your lemon meringue tarts!

Natalie @ Gluten A Go Go

~ We’re lactose intolerant at our house too.
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Quellia — January 30, 2008 at 5:27 pm

Nice cupcakes! And if it makes you feel any better, I’ve been a DB’er for a year and friends and family, all non-bloggers, always know what I’m making. They kinda have to since I always tape the recipe up on the kitchen cupboards!
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creampuff — January 30, 2008 at 8:52 pm

Yayy! I love reading success posts like this! They look great and that’s a good idea to bake them in muffin tins. Well done!
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BrineS — January 31, 2008 at 7:22 am

I love your little lemon meringues!
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Jen Yu — January 31, 2008 at 5:53 pm

Awesome! I love how differently everyone’s turned out, but these little cuties are so adorable 🙂 Great job!!
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Claire — February 1, 2008 at 1:34 am

So cute! I’m sure everyone enjoyed you addition to the spread!
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Jigginjessica — February 2, 2008 at 4:31 pm

I love cupcake idea. One big pie seems so messy, these seem neat and tidy. Congrats on another successful challenge!
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Jelli Bean — August 20, 2009 at 3:09 pm

The shrinking crust always affects my mini cupcake pies too. The trick is to make them overhang the cups enough so that they shrink down to just the right size. Your little pies are darling!
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