Ingredients
1/2 c. lime juice (from about 4 limes)
1 1/2 c. applesauce (plain, nothing added)
2 tsp. powdered pectin
2 1/2 c. sugar
Zest from 2 limes
Preparation
Step 1Lightly oil an 8" x 8" brownie pan; set aside.Step 2Combine lime juice and applesauce in a medium, deep saucepan. In a small bowl, whisk together the pectin and 1/2 cup sugar, and blend into the lime mixture. Clip a candy thermometer onto the side of the saucepan and bring mixture to a boil. Add remaining sugar and boil, stirring, until mixture reaches 225 degrees F (you may need to stir constantly toward the end to prevent burning). Remove from heat and stir in lime zest.Step 3Pour into prepared pan. When slightly cool, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset.Step 4Store in a box or paper bag at room temperature for up to two weeks.
