RCP: Key Lime Bars

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RCP: Key Lime Bars

Postby Jenise » Sat Sep 21, 2013 6:35 pm

Documenting something I really loved, key lime bars. Recipe makes 16 2" squares, but would of course work well in an 8" spring form round pan, too.

Crust:

7 graham crackers, broken into small pieces
1/2 c slivered almonds
1/4 c sugar
1/2 tsp cinnamon
1/2 stick unsalted butter, melted

Filling:

four ounces cream cheese, softened
4 egg yolks
1 14 oz can sweetened condensed milk
1/2 c key lime juice (used Mel & Nellie's)
2 tsp lime zest (about one lime)


Preheat oven to 350F degrees. Line an 8 " square baking pan with heavy duty aluminum foil, leaving an overhand on either side of the bottom piece that will allow it be handles to lift the finished pie out of the pan with. Spray with nonstick spray. Set aside.

In a food processor, grind the crackers and almonds together. Season with cinnamon and sugar, then stir in melted butter until the mixture forms crust you can press onto the bottom of the prepared baking pan. Place in the oven and bake for five minutes.

Make the filling: in a large bowl, beat the cream cheese on high speed until smooth, then blend in the egg yolks. Once the yolks are incorporated, add the remaining filling ingredients and pour into the warm crust.

Bake 15-18 minutes until the edges of the bars begin to brown. Allow to cool to room temperature in the pan on a wire rack of cold, granite surface. Once cooled, chill at least two hours and then lift the bars out of the pan using the foil handles you made, cut into squares.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
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