Creamy Lime Bars


A pattern might emerge if you were to browse over my recipes and it would look a little somethin’ like this. Limes. Sweetened condensed milk. More limes. More sweetened condensed milk. What can I say, if it ain’t broke don’t fix it. I’ve also used lemons for this recipe and they’re just as tasty. The original recipe calls for 4 egg yolks in the filling but the thought of accumulating 4 egg whites every time I baked this would keep me up at night. I did a bit of interwebbing and it looked like a pretty safe bet to swap the egg yolks for 2 whole eggs and hooray, it worked! (Ainsley doesn’t deal well with failure, people). The lime isn’t shy in this recipe but the sweetened condensed milk provides the perfect balance. I’ve been using my ‘special’ oven for so long now that I’ve forgotten how normal ovens function, mine gets a bit overzealous and burns the bottom of stuff before the top is cooked so I protect everything I put in there with 2 baking pans, I even had to go up to 4 for the second bake in this recipe. If your oven is normal then you probably just need to slip one baking tray under your slice tin for the second bake.

Creamy Lime Bars

Adapted from Creamy Lemon Squares over at Martha Stewart.


115g butter, room temperature

1/2 cup icing sugar, sifted

1/4 tsp salt

1 cup plain flour

Preheat the oven to 175 C and line a 8 X 8 slice tin with baking paper.

Beat the butter, sugar and salt together with an electric beater until light and fluffy.

Add the flour and mix on low until just combined.

Press the dough evenly into the slice tin and press it up the sides around 1/2 inch, prick all over with a fork.

Bake for 15 minutes until lightly golden.


2 large eggs

1 tin (395g) sweetened condensed milk

3/4 cup fresh lime juice (around 3-4 limes)

2 tsp vanilla essence

Whisk together all of the ingredients then pour onto the hot crust and bake for a further 25 minutes (I place extra baking trays underneath the pan to prevent the base from burning underneath).

Allow to cool completely in the tin then refrigerate until chilled, take out of the pan and cut into 16 pieces (or smaller if you would like).


Lime Sherbet


I nearly spelled the title ‘Lime Sherbert’, good thing I googled it to double check. What can I say, I watched a lot of Austin Powers as a child. I call this a sherbet because the combination of lime juice and creamy dairy creates an ice-cream that almost feels like it’s fizzing in your mouth, like a Fruit Tingle! I came across the original recipe over at Smitten Kitchen, a food blog that has sentimental value for me because it was the first one I ever started reading. Deb’s writing is personal and accessible, her recipes are no different. I have made minimal changes to the ingredients in the recipe but I changed the method from popsicles to a churned ice-cream. The popsicles are divine and so easy to make but I don’t like my ice-cream intake to be restricted to one little popsicle, so I decided to churn it like a traditional mixture. If you are a lover of all things sour and tangy I only have good things to say about this recipe. Popsicles or ice-cream, whip this up.

Lime Sherbet

Adapted from Deb’s Key Lime Pie Popsicles over at Smitten Kitchen.

4-5 limes

1 tin (395g) sweetened condensed milk

1/2 cup thickened cream

1/2 cup milk

big pinch of salt

Juice the limes until you have 3/4 cup lime juice.

Whisk together the lime juice, condensed milk, cream, milk and salt until well combined (it will get quite thick, don’t worry).

Cover with cling film and chill in the fridge for 3-4 hours (if all of your ingredients are cold to start off with reduce this time to 1 hour).

Churn in an ice-cream machine according to manufacturer’s instructions.

Transfer to a 1 L capacity container and freeze for 4 hours before eating.

Lemon Lime Ice-cream (No Churn!)


I should have called this Cream Cheese Icing in Ice-cream Form but that was too long. This is the first no-churn ice-cream I’ve made and the reason it caught my eye was because it involved sweetened condensed milk. I always appreciate recipes that use a whole tin of condensed milk because if there is any left over then I just end up eating it by teaspoonfuls standing in front of the fridge. The ice-cream mixture was delicious before I added the citrus juices but if you decide to omit them I would recommend serving it with something acidic to offset the sweetness. There’s not too much more advice I can give, the recipe is so simple that you really can’t go wrong. The base of sour cream and sweetened condensed milk is a great starting point for any kind of variation, I’m having dreams about swirling strawberry syrup through the mixture for a strawberry cheesecake vibe.

Lemon Lime Ice-cream (No Churn!)

Adapted from Mandy’s Self-made Sour Cream Gelato over at Lady and Pups.

1 1/2 cups sour cream

1 tin (395g) sweetened condensed milk

1 tsp vanilla extract

big pinch of salt

juice of 1 lemon

juice of 1-2 limes

Whisk together the sour cream, sweetened condensed milk, vanilla and salt until well combined.

Whisk in the juice of the lemon and 1 of the limes, taste and add more lime juice for personal preference (the mixture will thicken up considerably after adding the juice, don’t panic).

Scrapes the sides and bottom of the bowl with a spatula to make sure that everything is mixed in well.

Transfer to a 1 L capacity container and freeze overnight.