These zesty Key Lime bars are easy-to-make and will delight your teatime guests. Pictured with Orange Marmalade Thumbprint Cookies (left).
- ½ cup butter, softened
- 1¼ cups sugar, divided
- 1½ cups all-purpose flour, divided
- ⅛ teaspoon salt
- 3 large eggs
- 1 tablespoon fresh lime zest
- ⅓ cup bottled Key lime juice*
- Garnish: confectioners’ sugar
- •Preheat oven to 350°. Line an 8-x-8-inch baking pan with aluminum foil, leaving a 1-inch overhang on all sides. Set aside.
- In a medium bowl, combine butter and ¼ cup sugar. Beat at high speed with an electric mixer until light and creamy. Set aside.
- In a small bowl, combine 1 cup flour and salt, whisking to blend. Add to butter mixture, stirring until incorporated.
- Using floured hands, press dough into prepared baking pan, building up a ½-inch edge on all sides.
- Bake until light golden brown, approximately 15 minutes. Set aside to cool.
- In another medium bowl, combine eggs, remaining 1 cup sugar, zest, juice, and remaining ½ cup flour, whisking until well mixed. Pour over cooled crust.
- Bake until filling is set, approximately 30 minutes. Let cool to room temperature.
- Using aluminum foil as handles, remove dessert from pan. Trim away sides of crust, if desired. Cut dessert into 32 (2-x-1-inch) bars.
- Garnish with a dusting of confectioners’ sugar, if desired.
From TeaTime January/February 2012
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