Real foodies who love to cook and bake, usually also like to read about food. Culinary Mysteries, have been around for years, and more and more seem to be getting published. In these books, (according to Wikipedia, they are a genre of “ Cozy mysteries, also referred to simply as "cozies,"[and] are a subgenre of crime fiction in which sex and violence are downplayed or treated humorously, and the crime and detection take place in a small, socially intimate community”) not only is there a story where the main character solves a murder, they usually contain recipes. I have several favorite culinary mystery authors, where I read every book in the series as soon as they come out. I was delighted to learn recently that a local author (don’t we all love to support local talent), Josi Kilpack, introduced a new series of culinary mysteries a few years ago. Her first one, “Lemon Tart,” is fun to read, well-written, and has a wonderful recipe for a lemon tart, as well as a few other great sounding recipes. Since I have been searching for the perfect key lime pie recipe for some time, I used some of her ideas and adapted them to my own Perfect Key Lime Tart. Because it’s light, this is a perfect dessert to serve at a backyard BBQ or spring luncheon. It is also a perfect treat to sample while reading your favorite culinary mystery.

Josi Kilpack’s Lemon Tart is available through Amazon. I highly recommend it for fun, light reading either on vacation or around the pool. I’m planning to read her other books in the series, too. If you happen to read her book, please let us all know what you think of it on the BellaOnline Desserts Forum; BellaOnline readers will also want your comments on her other recipes, all of which sound fabulous.

Key limes are available at larger grocery stores (I found them at our local Walmart recently). If you can’t find them, or if you don’t have time to juice them since they are so small, substitute regular limes. Since regular lime juice isn’t as tart, reduce the sugar to 1/2 cup.

8 Servings

Crust
1 1/2 cups crushed crisp macaroon cookies
1/2 cup toasted almonds
3 tablespoons butter

Filling
6 ounces cream cheese, softened
3/4 cup sugar
3/4 cup freshly squeezed key lime juice
1 pinch salt
3 eggs

powdered sugar, for dusting

1. Preheat oven to 350°.


2. Line the bottom of a 9" tart pan (1" deep – removable bottom) with parchment; set aside.


3. Place the macaroon cookies and toasted almonds in the food processor; process until very fine.


4. Add the butter and process until well-mixed.


5. Press the mixture evenly on the bottom of the tart pan and up the sides; bake 5 minutes.


6. Place the cream cheese, sugar, lime juice, salt, and eggs in the food processor; process until smooth (alternately, whip cream cheese with the other ingredients until smooth).


7. Pour into the baked crust.


8. Bake the tart 35-40 minutes or until set.

Remove from the oven to a cooling rack.

9. When cool, remove the tart to a serving platter; sift powdered sugar over, cut into 8 wedges, and serve.

Amount Per Serving
Calories 384 Calories from Fat 201
Percent Total Calories From: Fat 52% Protein 7% Carb. 40%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 10 g
Cholesterol 115 mg
Sodium 513 mg
Total Carbohydrate 39 g
Dietary Fiber 0 g
Sugars 25 g
Protein 7 g

Vitamin A 12% Vitamin C 11% Calcium 0% Iron 6%