Creamy Key Lime Bars(Adapted from One Smart Cookie)Crust
4 tablespoons butter, softened
1/4 cup granulated sugar
1 cup flour
1/8 teaspoon salt
Filling
3 tablespoons sugar
2 tablespoons cornstarch
1 can sweetened condensed milk
1 egg, lightly beaten
Grated zest of 2 key limes
1/2 cup key lime juice
Preheat oven to 350
For the crust
In a medium bowl, cream together butter and sugar. Mix in flour and salt until well combined. The mixture will be crumbly.
Line an 8X8 baking pan with foil and lightly coat with cooking spray. Press flour mixture into the bottom of the pan to form the base. Bake for about 12 minutes, until the edges have just a small amount of color to them.
For the Filling
In a medium bowl, whisk together sugar and cornstarch. Stir in condensed milk, egg, lime zest and lime juice. When smooth, pour over the warm crust.
Place back in the oven and bake for 25-30 minutes, until the edges are firm, but when you shake the pan, the middle should still have some jiggle to it. Remove from the oven and place baking pan on a wire rack to cool completely. Cover pan and set in the refrigerator until well chilled. Pull up the foil to lift the mixture out and carefully peel away the foil. Cut into bars.
OK, I have to make these, I have all the ingredients :)
ReplyDeleteCoolness! I love the idea of making lime bars instead of lemon bars.
ReplyDeleteI'll bet those taste spectacular! What a great picture, too. Thanks for the recipe.
ReplyDeleteOH! I have to make these!!
ReplyDeleteCan you tell me how much condensed milk the can contains? Thanks.
Joe~ I'm going to HAVE to try making these [though gluten-free]. I make a key lime pie very close to this recipe and it's a favorite. [One time it took my son Alex and I an hour to juice all the little Key limes...!]
ReplyDeleteBeautiful - thank you!
Think I just found my first recipe to use some of the authentic Key Lime Juice we brought back from Key West! :)
ReplyDeleteMichele - Let me know how they turn out!
ReplyDeleteEd - Me too!
Andrea - Thanks!
Obachan - they only come in one size here - I believe it was 14 ounces, but I will check at the store as I'm out!
Karina - I would love to hear your modifications!
Sweetnicks - Lucky! That would of made them much easier!
what an awesome recipe! I made them last night--and I posted the picture of my creamy lime bars on flickr. I'll have to put up a post on my blog later, and credit you (I found you via Obachan)! Thanks for the recipe.
ReplyDeleteC(h)ristine - Thanks for letting me know you made them! I checked them out and they look fantastic!
ReplyDeleteThese look awesome! I need a gluten-free crust. Do you think i could sub. rice flour in for the regular flour? Or would i need a gf flour mix?
ReplyDeleteThe GF flour mix always works better in any recipe. I have found that rice flour works in most recipies, but does not rise at all and tends to need a little more than called for in the recipe.
ReplyDeleteOMG! They are in the oven now...if the taste of the batter is proof of anything, these are terrific! So very easy and from ingredients you can easily keep on hand. Thank you!
ReplyDelete