KEY LIME PIE

2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbsp. grated lime zest
Whipped Topping, optional
Graham cracker crust

Preheat oven to 350º.

Combine condensed milk, sour cream, lime juice, and lime rind.  Mix well and pour into graham cracker crust. 

Bake 5-10 minutes or until pinhole bubbles burst on surface. Don’t brown. 

Chill pie before serving. 

Serve with whipped topping if desired.

LEMON BLUEBERRY CRUMB BAR

Base

3 cups all-purpose flour

2 cups rolled oats

1 2/3 cups packed brown sugar

1 1/2 tsp. baking powder

1 1/4 tsp. ground nutmeg

1/2 tsp. salt

1 tsp. grated lemon zest

1 1/4 cups butter or margarine, softened

1 egg, beaten

Topping

1 egg

1 can (14 oz.) sweetened condensed milk

2 tsp. grated lemon zest

1/2 cup lemon juice

2 Tbsp. all-purpose flour

3 cups blueberries, thaw if frozen

Grease 9 x 13 baking dish.  Preheat oven to 375º.

1. Base:  In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest.  Using a pastry blender, cut butter in until mixture resembles coarse crumbs.  Set 2 cups aside.  Add egg to remaining mixture and mix until just combined.  Spread evenly in prepared dish.  Bake in preheated oven for 10 minutes.

2. Topping:  In another bowl, beat egg, condensed milk and lemon juice until smooth and blended.  Blend in flour and lemon zest.  Stir in blueberries.  Spread evenly over base.  Bake 40 to 45 minutes longer or until lightly browned.  Place dish on a rack to cool completely, then cut into bars.