A Key Lime Cookie Miss

So after baking my Key Lime Pie I had quite a few key limes left over and wanted to put them to good use so I decided to bake some Key Lime Spritz cookies. Unfortunately this was one recipe that didn’t work for me for numerous reasons.

The ingredients were basic enough: butter, sugar, salt, baking powder, an egg, key lime zest and juice, and flour.
Two things attracted me to the recipe I followed, it sounded simple enough and it gave me an opportunity to use my Wilton Cookie Press.
I followed the direction to make the dough…
And then it was time to bring out the cookie press – this is where things went downhill.
I filled my cookie press with the dough and was ready to start pressing out cookies in my selected shape.
Instead of dropping cookies onto my cookie sheet this is what happened instead.
Frustrated after numerous tries I turned to my trusted cookie scoop instead.
I scooped the dough and pressed it down to make round cookies.
I baked them for about 7 minutes until the cookies looked firm but weren’t browning.
I didn’t even bother using the rest of the cookie dough… I tried one of the cookies from the first batch and was extremely disappointed. The cookies had no lime flavor whatsoever and the overall taste of it was nothing to rave about. Not sure if it had to do with the recipe itself or just my technique.

Besides the recipe not being all that I was hoping for I was disappointed that my cookie press didn’t work as it should again – yes, this was the second time I had a failed experience using it. At this point I am not sure if I will try for a third time with it. So, has anyone ever had success using a cookie press? And if so, how did you get it to work? Any and all advice is welcome. Thanks!

Freshly Squeezed Key Lime Pie

They say you should never go to the supermarket hungry and I think the same should be said when your creative baking juices are running wild. Living in New York it’s extremely rare to see key limes at my local supermarket but during a recent trip I found just that… three lonely bags of key limes and I immediately thought why not make a key lime pie (I should note that prior to this I had only tried it once and didn’t care for it since I couldn’t taste the lime). I put a bag in my shopping cart and then called a friend to see if she knew anything about making one – I wasn’t sure how many limes I needed and wondered whether or not it required any oddball ingredients. She did a quick Google search for me and it turned out that it wasn’t all that difficult and the ingredients were all ones that I already had home – except for the key limes of course.


Once I got home I did a few Google searches of my own to find the perfect recipe to follow. I decided on one that I found on the website the Joy of Baking. But then the following morning as I was getting ready to start making the filling I noticed that there was a recipe right on the bag of the key limes so I decided to combine the two of the recipes to make the filling.


I knew that I needed a 1/2 cup of key lime juice, but, I wasn’t too sure how many limes I would need to squeeze to get that amount. From looking at recipe online I got all different numbers ranging from 12 – 20. I decided to start on the smaller side and opted to start off with slicing and squeezing 10 limes. Prior to slicing the limes rolled them to make sure I would get the most juice out of them.


After squeezing the 10 limes I had just about a 1/2 cup of juice.


Since I did have pulp and seeds in the juice I strained it using sieve. My sieve also doubles as sifter from time to time. In all honesty they are both one in the same.


After straining it I was just shy of a 1/2 cup.


So, I rolled, sliced and squeezed 2 more limes which got me exactly to a 1/2 cup. I wised up this time and squeezed the limes over the sieve so I wouldn’t have to strain out any pulp or seeds.


Along with the lime juice I also needed 4 egg yolks, a can of sweetened condensed milk and the zest of one regular lime to make the pie.


I also needed a pie crust… I cheated and opted to use a Keebler Graham Ready Crust instead of making one myself. I figured squeezing the limes was enough work… LOL!


To begin I used the whisk attachment of my stand mixer and whisked together the eggs yolks.


I then slowly added in the sweetened condensed milk.


Then the freshly squeezed lime juice.


And finally I added in the lime zest.


Here’s what the filling looked like prior to being poured into the pie crust.


As you can see the filling barely filled the pie crust. Which I didn’t mind since it meant that I wouldn’t have to worry about it overflowing into my oven while it baked and more importantly it meant that there would be enough space for a whipped cream topping!


After baking for a mere 15 minutes it was ready to come out of the oven. I let it cool on the wire rack for a bit and then placed it in the refrigerator so it could cool.


Once it was in the refrigerator for at least two hours I started working on the whipped cream frosting. It’s a basic recipe… one cup of heavy cream and 2 tablespoons of confectioners’ sugar whipped until stiff peaks form.


Using my favorite Wilton  tip -1M – (my favorite because I don’t need to use a coupler on the decorating bag for it, it creates a nice sized star for decorating and you can use it to create a nice swirl topping on cupcakes) I decorated the top of the pie with dropped stars. I started by adding stars around the outer perimeter of the pie and then for the second round I placed the stars in between the stars from round one and continued that for the remaining rounds.

IMG_1042 IMG_1058

The pie was delicious… Definitely something I will make again.


Key Lime Pie*


1 9-inch graham cracker pie shell

1/2 cup key lime juice (approximately 12 key limes)

1 14 oz. can sweetened condensed milk

4 egg yolks

Grated lime zest of one lime


1) Preheat the oven to 350 degrees

2) Whisk together the four eggs yolks until pale and fluffy

3) Gradually add in the condensed milk and continue mixing until the mixture becomes light and fluffy

4) Add in the lime juice and finally the lime zest.

5) Pour the filling into the graham cracker pie shell and bake for about 20 minutes, or until the filling is set.

6) Let the pie cool completely on a wire rack and then cover and refrigerate for a few hours.

7) Decorate with whipped cream or save for serving and drop heaping spoonfuls of whipped cream on each slice.

*Recipe is a combination of the Key Lime Pie recipes from Joy of Baking and Susie Key Limes.


Whipped Cream


1 cup heavy whipping cream

2 tbsp. confectioners’ sugar


Using a whisk attachment on an electric mixer beat the cream and sugar until stiff peaks form.

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