Key Lime Hamentaschen

While most of us are stuck in the dreary winter months, we all dream of warmer places and sunshine! Many of my friends and family, around this time of year, make the pilgrimage to the sunny shores of Florida where they will wait out the rest of the snow and cold.


The warm Florida sunshine cannot be separated from the world famous dessert of key lime pie! The tart and tangy flavors of the pie topped with foamy whipped cream make you forget all about those cold winter months back home!


These hamentaschen have a key lime dough, are filled with a key lime curd, and topped with fresh whipped cream.


Yield: 20-24 Hamentaschen

Dough

2 Cups all purpose flour

2 Tablespoons key lime zest (About 4 lime’s worth)

½ Teaspoon salt

1 Cup granulated sugar

2 Teaspoons baking powder

½ Cup butter (1 Stick), softened

1 Egg

¼ Cup key lime juice (About 4-6 lime’s worth)


Key Lime Curd Filling

5 Egg yolks

1 Tablespoon cornstarch

1 Cup milk

⅔ Cup granulated sugar

2 Tablespoons key lime zest (About 4 lime’s worth)

¼ Cup key lime juice (About 4-6 lime’s worth)

Green gel food coloring (if desired)


Begin by making the key lime curd. Separate the egg yolks and place them in a large bowl. Pour in the cornstarch and whisk until it thickens and turns a paler yellow. Set aside.


Place the milk, sugar, lime zest and lime juice in a sauce pan/ Heat over medium-low heat until bubbles begin to form around the edge of the pan. Slowly pour the mixture into the egg yolks, while constantly whisking. This tempers the egg so that it will not curdle when you begin to cook the curd. TAKE THIS STEP SLOWLY!


Once fully combined, pour the mixture back into the sauce pan and cook over medium heat, stirring constantly, until the mixture thickens to a pudding like texture. Immediately pour the curd back into the bowl. If you want to use food coloring, stir it in now.


Place plastic wrap over the curd, making sure that it is placed directly touching the curd. This will prevent a skin from forming. Let set for at least 3 hours in the fridge.


Place all of the dry ingredients (flour, lime zest, baking powder, sugar, and salt) in the bowl of a stand mixer fitted with a paddle attachment. A handheld mixer will work just fine as well.


Mix on low speed until combined. Add in the butter and mix until the dough looks like a fine sand.


Add in the egg and mix until combined. With the mixer on medium speed, slowly drizzle in the lime juice until a ball of dough forms.


Wrap the dough in plastic wrap and refrigerate for at least 1 hour.


When you are ready to bake the cookies, remove the dough from the fridge. Place on a well floured surface and roll the dough out to about ⅓ inch thickness.


Using a drinking glass, cut out circles of the dough and place aside until all of the dough is used.


Fill a small bowl with water. Preheat the oven to 350 degrees Fahrenheit.


Take one circle of dough and place 1 teaspoon of the key lime curd in the center. Using your index finger, dip it into the bowl of water and run along the edge of the circle. This will help the dough stick together while it bakes.


Pinch the circle of dough into 3 corners to form a triangle. Bake for 10 minutes. Allow to cool completely before eating.


SERVING SUGGESTION: Whip up some fresh whipped cream and dollop on top of each cookie before serving.



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