Key lime pie popsicles in September

An open letter to the weather:

Normally, I would not think it appropriate to post a recipe for popsicles in September.

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But normally, it’s not 90 degrees in New York City the weekend after Labor Day. This is more than an Indian summer – this is just cruel.

Like the rain that appeared everyday when I least expected it last week, and always when I had forgotten an umbrella, this heat situation is really unacceptable.

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I realize that summer doesn’t officially end until September 22nd. I further realize that it was my own fault for not checking the weather forecast and preparing for rain, and for choosing to run in 83 degree heat in full sun.

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All the same, I’d really appreciate it if you’d turn things down about ten degrees. Otherwise, I’ll be forced to eat popsicles into October.

And that would be just terrible.

😉

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Key lime pie popsicles
(From Smitten Kitchen)

Makes 10 popsicles in these popsicle molds

3/4 cup lime juice from approximately 4 large regular limes or 6 to 7 key limes, OR, save yourself the energy and use Nellie & Joe’s Key Lime Juice, and several limes for zesting
1 14-ounce can sweetened condensed milk
1 cup half-and-half
Pinch of salt
Optional: 3 cups coarsely crushed graham crackers

Zest however many of the limes needed until you have 2 teaspoons of zest, in the bottom of a medium bowl.

If using fresh limes, juice limes until you have 3/4 cup fresh lime juice.

Add lime juice juice, condensed milk, half-and-half and salt to zest and whisk together until thoroughly combined. Pour into popsicle molds.

Freeze for about 5 hours, or until completely frozen.

To unmold, dip the molds in lukewarm water for about 10 seconds. If using graham cracker crumbs, spread crumbs on a plate and press each side of the popsicle into the crumbs until completely coated.

 

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