Thursday, May 26, 2011
Key Lime Bars
Last night I had a run in with a trampoline and the trampoline won. Today has been spent "icing and elevating" my very swollen ankle (I think I'd much rather be icing cupcakes). I'm very thankful to my husband and in-laws who are taking care of things with my two small rug rats. I'm also thankful that I have several recipes already in the wings to share because I'm not sure when I'll be getting downstairs to the kitchen again...
As we are approaching Memorial Day Weekend (thank you so much to the brave men and women who have served us!), my mind thinks on BBQ. Obviously, BBQ-ing can mean very different things to different people depending on where in the country you hail from, but one thing is certain. The accompaniments to a cook out are equally important. These key lime bars are tart and refreshing, a perfect ending to a backyard bonanza.
Note: the recipe calls for key lime juice. Key limes are very small, yellow-green limes that make the pie famous. If you can't find key limes, by all means, substitute the more common, larger and greener Persian Lime (the one that we all know and love). You can also swap in lemon juice to make lemon bars if those are more your thing...
Key Lime Bars
1 stick (4 oz, 8 tablespoons) butter, softened
1/4 cup powdered sugar
1 cup all purpose flour
pinch of salt
3 eggs, lightly beaten
1 cup granulated sugar
3 tablespoons all purpose flour
1/4 cup freshly squeezed key lime juice
1 tablespoon freshly grated lime zest
powdered sugar for garnishing
Preheat oven to 350 degrees. Grease an 8x8 baking dish with cooking spray. In a medium mixing bowl, with electric mixer, blend together butter and powdered sugar. Once thoroughly mixed, add flour and salt, mixing until a stiff dough is formed. Press into prepared pan and bake, until crust is lightly golden, about 20-25 minutes. Remove from oven and allow to cool.
Meanwhile, prepare filling. Beat together eggs and sugar until smooth and lemon-colored. Mix in flour and beat until smooth. Whisk in lime juice and zest. Pour into baked crust and return to oven, baking for an additional 25 minutes or until filling is set. Allow to cool completely before cutting into bars. Dust with powdered sugar for garnish and top with tiny lime slices, if desired.
Recipe closely adapted from Pat and Gina Neely's Key Lime Bars