Key Lime Bars

Key Lime Bars
Orange Marmalade Thumbprint Cookies and Key Lime Bars

These zesty Key Lime bars are easy-to-make and will delight your teatime guests. Pictured with Orange Marmalade Thumbprint Cookies (left).

Key Lime Bars
Yield: 32 bars • Preparation: 30 minutes • Bake: 45 minutes
  • 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
  1. •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.
  2. In a medium bowl, combine butter and ¼ cup sugar. Beat at high speed with an electric mixer until light and creamy. Set aside.
  3. In a small bowl, combine 1 cup flour and salt, whisking to blend. Add to butter mixture, stirring until incorporated.
  4. Using floured hands, press dough into prepared baking pan, building up a ½-inch edge on all sides.
  5. Bake until light golden brown, approximately 15 minutes. Set aside to cool.
  6. 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.
  7. Bake until filling is set, approximately 30 minutes. Let cool to room temperature.
  8. 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.
  9. Garnish with a dusting of confectioners’ sugar, if desired.
*For testing purposes, we used Nellie and Joe’s Famous Key West Lime Juice. Fresh lime juice may be substituted, but the flavor will not be as tart.

From TeaTime January/February 2012

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