Sunday, February 20, 2011

In the Kitchen

I received Farmers' Market Desserts over the holidays and just recently had a chance to dive into the delicious recipes. I love a good lemon bar, so these key lime bars were a refreshing, tasty twist on a classic. The process was surprisingly simple (I was a little concerned when I realized you make your own crust), and the end result was super yummy. They aren't the healthiest but what dessert is? Enjoy!

Key Lime Bars:
24 bars
Shortbread Crust
  • 1 1/2 cups unbleached all-purpose flour
  • 1/3 cup confectioners' sugar, plus more for finishing
  • 1/2 teaspoon finely grated Key lime zest
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cold, cut into 10 pieces
  • 1 2/3 cups granulated sugar
  • 1/4 cup unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • 5 large eggs, at room temperature
  • 3/4 cup fresh Key lime juice
  • 1 teaspoon finely grated Key lime zest
  • 1/4 cup half-and-half
1. Preheat oven to 350F, with a rack in the lower third. Line the bottom and sides of a 13- by 9-inch baking pan with parchment paper or aluminum foil, extending it about 2 inches beyond the pan all around to aid in removing the bars from the pan. 2. To make the crust, stir together the flour, 1/3 cup confectioners' sugar, lime zest, and salt in a bowl. Scatter the butter over the top. Using a pastry blender, two knives, or your fingertips, cut in the butter until the mixture has the appearance of wet, clumpy sand. It should hold together in clumps when you gently press it with your fingers. 3. Scatter the mixture evenly in the prepared pan and use your hands to pack it firmly onto the bottom. Bake until lightly golden, about 20 minutes. 4. While the crust bakes, make the filling. Stir together the sugar, flour, and salt in a bowl. Add the eggs and stir until completely smooth. Add the lime juice and zest and the half-and-half and mix slowly but thoroughly to create a smooth mixture without many air bubbles. 5. When the crust is ready, remove it from the oven and reduce the oven temperature to 325F. 6. Pour the filling over the hot crust and return the pan to the oven. Bake until the filling is just set, 20 to 25 minutes. Let cool completely in the pan on a wire rack, then refrigerate for 30 minutes for easiest cutting. 7. Use the extended ends of the paper to lift the large bar from the pan to a cutting board. Using a sharp, heavy knife, and wiping the blade clean with a damp kitchen towel between cuts, cut lengthwise into 4 equal strips, then cut crosswise into 6 equal strips to make 24 bars. Pack the cooled bars between layers of waxed paper in an airtight container and refrigerate for up to 3 days. 8. Serve cold or at room temperature. Sift confectioners' sugar over the bars just before serving


Tereza Anton said...

Love your blog.
Thank you for the follow; I follow you too.

Dora Cruceru said...

They looks so delicious:)I'll have to make some time to try This recipe

yumfranchise said...

They looks are gorgeous.... i like that

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