"Baking" with Blobby

Technically, this is "Baking" with Blobby via George.  

And technically, it's not baking. 

It's all prep - and some refrigerator time. That's it. 

I was down in Columbus this past weekend visiting my peeps and staying with Georty. 

The Geo part of this duo is a phenomenal cook - and baker. I won't try to oversell his skills mainly because I don't think I can do him justice. 

I ended up leaving there with three recipes I will try out and no doubt share here (well, assuming I'm successful at them). 

This is one of them - a dessert. 

A Lime Icebox Cake.

Except that it's lemon.  ....and maybe a pie. 

George made a lime version. I adapted a bit to make a lemon one. Oddly enough, so did he on the same day as I. 

I'll leave both fruits in the below instructions, though it's really just subbing citrus. 

Ingredients 

1 (14-ounce) can sweetened condensed milk 

1 cup heavy cream 

2 tablespoons sour cream 

1/4 cup freshly squeezed lime juice (from 3-4 limes or 1-2 lemons).   There. That's the variation. 

5 ounces (about 1 1/4 sleeves) Ritz crackers 

2 teaspoons finely grated lime/lemon zest

Instructions

Add condensed milk, heavy cream, and sour cream to a mixing bowl. 

Add the lime juice and whisk until the mixture is smooth and thick, about 1 minute. You can do this with a regular hand mixer or your hand and a whisk. I just used the stand mixer. 

Use a 1/2 cup measuring cup to add filling to the bottom of an 8-inch cake or pie pan (you could also make individual servings using ramekins or even martini glasses) and spread evenly to cover the bottom.

I read the above wrong initially. So you only see 1/4 of a cup of filling at the bottom. 

Top with a single layer of Ritz crackers. 

Repeat, alternating layers of filling and crackers, ending with a final layer of the remaining filling; you should have 3 layers of crackers and 4 layers of filling. 

I accidentally rectified the amount of filling on the layers only because 1/4 cup wouldn't cover it, so I added more (or the actual correct amount). And I still had filling left over - more than even if used a the 1/2 cup on the bottom layer. 

Also - I used one drop of yellow food colouring to make the filling look like lemon and not wallpaper paste. the bottom layer (above) was without the colouring. Everything below is with. 

Sprinkle the top with lime zest. 

Loosely cover with plastic wrap and refrigerate for at least 2 hours or overnight. Serve chilled. 

The pie will keep well in the fridge for up to 3 days or in the freezer for up to 1 month. If frozen, let thaw for 10 minutes at room temperature before serving.

The Ritz obviously soften, and they don't end up tasting like Ritz. It also adds a very very very slight salt taste. 

This turned out well.  I liked it, 710 liked it. Personally, I don't think it had as much citrus flavour as George's lime, but it was nice. Should I do lemon again, I would probably add a little more fresh lemon juice. 

They say prep time is 10 minutes. I don't know about that, but it's not much more. They say it sets up in two hours, our sat overnight. It also freezes should you want to do it well ahead of time for a party. Just let it thaw before serving, should it come out of the freezer. 

I'd like to try it with orange sometime.