Friday, July 8, 2011

Key Lime Bars

For the July 4 holiday, I was stumped when I was deciding on a dessert. I saw these and wanted to make it, but it wasn't dairy free, thus me making the brownies. However, I really wanted to make these since they looked so good, so I ended up making both.

key lime bars

I'm glad I made these, because they turned out beautifully. I'm not really a heavy dessert person, so these were still light from the citrus even though there was so much butter and eggs. These were a hit at the bbq as well, and I heard it was great with vanilla ice cream!

Also, I love key lime pie, so I thought key lime juice would be great instead of lemon. Since I'm in NY, key limes are hard to get by. I used some bottled juice I picked up from Fairway, and it worked wonderfully.

Key Lime Bars
adapted from: via I was Born to Cook

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

4 large eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
1/4 cup key lime juice

Preheat oven to 350° F (175° C).

In a medium bowl, cream the butter and sugar. Mix in 2 cups of flour. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lime juice. Reserve 1 cup of batter for dyeing (eyeball it). This is totally optional. You can pour all the batter over the crust without the marbling effect.

Pour batter over the baked crust.

Dip a fork or small whisk into green gel food coloring or add a few drops of liquid food coloring. Whisk into the reserved batter. Pour over the pan to create lines in the middle (it's ok if it's messy). Using a toothpick, drag through the batter to create a marbled look.

Bake for an additional 20 minutes in the preheated oven.

Remove from oven and let cool completely before cutting. The bars will firm up as they cool.

Makes 24 squares.

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