A Snack and a Craft : Limes and Lemons

Today I am inspired by limes and lemons.

They're available all year round and I love the citrusy brightness that they add to a dish, whether sweet or savory.

Here is a recipe for one of my favorite desserts: Key Lime Pie! You can use regular limes since key limes are not easy to find. This pie is always a crowd-pleaser!

Key Lime Pie
from The Complete America's Test Kitchen TV Show Cookbook 2001-2011

Ingredients for the Pie Filling
4 large egg yolks
4 teaspoons grated zest plus 1/2 cup juice from 3 or 4 limes
1 can (14-ounce) sweetened condensed milk

Ingredients for the Graham Cracker Crust

8 whole graham crackers, broken into 1-inch pieces

5 tablespoons unsalted butter, melted and cooled

3 tablespoons sugar

Ingredients for the Topping
1 cup heavy cream, chilled
1/4 cup (1 ounce) confectioners' sugar

Procedure:
1. For the pie filling: Whisk the egg yolks and lime zest together
in a medium bowl until the mixture has a light green tint, about
2 minutes. Whisk in the condensed milk until smooth, then whisk 
in the lime juice. Cover the mixture and set aside at room 
temperature until thickened, about 30 minutes.

2. Meanwhile, prepare and bake the graham cracker crust. Adjust 
an oven rack to the middle position and heat the oven to 
325 degrees Fahrenheit. Process the graham cracker pieces in a 
food processor to fine, even crumbs, about 30 seconds. Sprinkle
the butter and sugar over the crumbs and pulse to incorporate. 
Sprinkle the mixture into a 9-inch pie plate. Use the bottom of a 
measuring cup to press the crumbs into an even layer on the 
bottom and sides of the pie plate. Bake until the crust is 
fragrant and beginning to brown, 13-18 minutes. Transfer the 
pie plate to a wire rack and leave the oven at 325 degrees Fahrenheit. 
(The crust must still be warm when the filling is added.)

3. Pour the thickened filling into the warm pie crust. Bake the pie
until the the center is firm but jiggles slightly when shaken, 15 -20
minutes. Let the pie cool slightly on a wire rack, about 1 hour, 
then cover loosely with plastic wrap and refrigerate until the filling
is chilled and set, about 3 hours.

4. For the topping: Before serving, whip the cream and sugar 
together in a large bowl with an electric mixer on medium-low 
speed until frothy, about 1 minute. Increase the mixer speed to 
high and continue to whip until the cream forms soft peaks, 1 to 3 
minutes. Spread the whipped cream attractively on top of the pie
and serve. 

Now that we've got the snack covered, let's make a craft. 

I'm turning a empty cookie box from blah to TADA!

Instead of tossing it out, I gave it a few coats of acrylic paint:

The goal is to conceal all the labels and markings.

Now it's a blank slate, ready to be decorated.

Of course, you can add anything from stickers and cut-outs, or ribbon and washi tape.

But in keeping with the citrus theme, I painted on these lemons. 

They look like they were just picked from a tree.

And I love how they remind me of sunshine.

It's a top-fold box that's very spacious inside.

I can add some shredded paper and nest in some gifts...TADA! Then I can close the lid with washi tape and embellish with a yellow bow.

And since Father's Day is coming up, the Dad in your life may just enjoy some Key Lime Pie and a few surprises that can be tucked inside the lemon-themed gift box...TADA!