key lime pie bars with shortbread crust

Top each bar with a dollop of whipped cream to serve. These look amazing! Crust Ingredients: 1/2 cup butter or margarine, softened. For me, it’s one of those things that I just don’t enjoy making because it doesn’t always turn out quite the way I want it to. . . My husband just said, these are as good as we have ever had in Key West!! Here's a list of what I liked: the glaze absolutely is necessary because the filler doesn't have any sugar so without the glaze it will be too tart the added food coloring the tartness mixed with sweet crust/glaze (it's hard to find a good tart lemon or lime bar) definitely glad I halved the crust and doubled the filling. I actually prefer them to lemon. Followed directions with just a couple of changes. Everyone loved them and they were completely gobbled up. To serve them at room temperature, pull them out of the fridge 15 minutes before you plan on serving them. Go ahead and sprinkle your reserved lime zest overtop of the icing. Great color if you are a Seahawk fan!! . It’s raining, it’s snowing . Great recipe. You can speed the mixer up once the powdered ingredients start to get incorporated and the danger of baptism has passed. I have to wait? Preheat the oven to 350 degrees. You did it. When your crust is browned slightly at the edges, pull it out and dump the lime layer on top. If you don’t have a pastry cutter, you could use a fork or even your hands. . . 153 calories; protein 1.6g 3% DV; carbohydrates 24.3g 8% DV; fat 5.8g 9% DV; cholesterol 34.2mg 11% DV; sodium 83.5mg 3% DV. Chill until ready to serve for easier cutting. I didn't put the glaze on top, just a dusting of powered sugar and they were great. I made it using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and the results were amazing. Speaking of the lime layer, here’s a cool trick . I’ve had the best results with Libby’s brand for all of my canned pumpkin recipes. The air has an urgent freshness . Fold in the sugar. Yesssssss. This recipe works very well gluten free. The shortcrust pastry is tender and buttery, offset by the fresh sweet/tart lime flavor. . If I were making these for company I would have followed the recipe exactly. The birds sing with renewed vigor, the trees begin to put forth lacy buds, and (yuck) the bugs start to come out, again. Required fields are marked *, Copyright © 2010-2020 | Contact Me | Privacy Policy. Actually, better!! just NUTS!!!!! . . Nutrition information isn’t always accurate. Save my name, email, and website in this browser for the next time I comment. 2 eggs. (say it with me, loved ones . Add comma separated list of ingredients to exclude from recipe. You don’t want to cover all that pretty lime zest, but you just want to give the bars the teensiest little bit of glitz and glamor. We loved the combination of vanilla in the crust with the tangy lime filling. If you love all things pumpkin, we have an entire category full of pumpkin recipes that I think you’ll love! they double up as a spring green AND a St. Patrick’s day dessert. . I had to add some water to the glaze to get it to the right consistency. Pour lime mixture over hot crust, when crust is slightly brown around the edges. delicious! Bake crust in the preheated oven for 10 minutes. Tag @KeyToMyLime on Instagram so we can see your delicious meal! Definitely! I’m obsessed with key lime pie, so these bars are right up my alley. . Isn’t that PURTY????? To a large bowl, add the pumpkin, sugar, eggs, salt, cinnamon, ginger, cloves, nutmeg, and allspice. It was one of the first pans I ever cooked with. While the crust is baking, whisk together the lime layer ingredients. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. But stay wary . Cilantro Lime Sauce – Put it on Everything! Haha). Bake at 350 degrees F for 10 minutes. If I knew you were coming I'd have baked a cake…. 22 July 2020 at 9:33 am. If you’re making this recipe for a crowd, it doubles beautifully! . The best part is . They transport well and are perfect for sharing. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. . I used a 9x13 pan for the recipe with no changes except those I've listed (and cooked a little longer). Those are the best key lime bars we’ve ever tasted!!! for about 15 minutes, until the edges are JUST starting to get brown. . Some of these recipes, as does this one, call for flour in the filling; some do not. The crust makes all the difference in this recipe actually being easy to pull off. They work together so well, it’s just . Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Line an 8"x8" pan with foil and coat the foil with … Place the whipped cream inside a piping bag fitted with a large star tip and pipe rosettes of whipped cream onto the bars. I never recommend products that I don't personally use and love. wait a minute. They’re filled with fall flavor and are so easy to make. Pour over prepared graham cracker crust and bake in preheated oven for 10 minutes. Spread your icing on the bars when they are completely cool (I put mine in the fridge after they had cooled slightly from the oven, to speed up the process). To make crust, cream butter, sugar, and flour together until mixture resembles large crumbs. ( Log Out /  Disclosure: This post may contain affiliate links, which just means that we get a few pennies if you purchase through our link. Go ahead and scrape your crust (still more like big crumbs) into an 8×8 inch baking pan. Remove bars from the oven and allow them to completely cool on a cooling rack. . So, if you use pumpkin pie filling instead of pumpkin puree, this recipe will not turn out well. You obviously love nuts, since you love me, so this should be easy   Take 1/2 cup of pecans and roughly chop them. . The icing couldn’t be simpler. I can feel it. 1 cup all purpose flour. . That’s why I’m obsessed with this recipe. They’re easy to make, transport and serve at parties and potlucks. Enter your email address to follow this blog and receive notifications of new posts by email. Allow to cool before adding filling. It’s the perfect energizing drink to enjoy while you’re prepping the big feast! To make icing, beat softened butter, powdered sugar, lime juice, and lemon extract until smooth. . Half the work and twice the benefits. flour. Thanks for sharing. Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust. Are you serving this dessert for a lot of people? . Change ), You are commenting using your Google account. This post contains affiliate links. If I were a crumb, I’d definitely want to be a buttery one. With all these fresh green tastes, I was itching for a crisp, fresh dessert. Bake crust at 350 for 15-17 minutes, just until edges have started to brown. Delicious. Use a fork to press the crust flat– be sure to get the crust all the way to the edges and as even as you can. Cooking, Creating, and Everything in Between, Emilie If you like lemon bars, Key Lime pie or any citrusy dessert for that matter, you’ll find this a dependable recipe for a delightful, light and refreshing dessert. While the crust is baking, prepare the filling. 1) Pumpkin puree is not the same thing as pumpkin pie filling. 3/4 cup all-purpose flour (96 g, or certified gluten free flour blend*), 1/4 cup butter (cold, cut into 1/4” cubes, 57 g), 1 (15) ounce can pumpkin puree (this is not the same as pumpkin pie filling). They pack just the right amount of crisp, tart citrus, and devastatingly sweet and sultry sweetness. . (I use a chilled bowl.). Take them out of the oven when they are toasted and set them aside until we are ready for them. ( Log Out /  Score. After they’ve reached room temperature, move them to the fridge to allow them to set for a minimum of 2 hours (but preferably overnight). I’m obsessed with key lime pie, so these bars are right up my alley. For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8'' square baking pan. Mmmm. For now . Shriek!!!!) . I thought they were very tasty. Percent Daily Values are based on a 2,000 calorie diet. I’m so happy to hear that! Third, I increased the amount of zest a little to about 1 tablespoon because that was how much I got from one lime and wanted to use it all.

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