Monday, March 10, 2008

Key Lime Bars

Last week I was craving something healthier than a cupcake and included some fruit (some picky eaters I know prefer desserts with fruit in them). I came across this recipe on Martha Stewart's website and it not only fit the bill, but was very cute.

This was my first time making a custard type filling, so I was a bit cautious about making sure the eggs were the right consistency before adding the milk and lime juice. But, the recipe was pretty easy (except for squeezing 23 key limes!) These are the times that I wish I had a few of those uni-taskers (like a citrus reamer) that I don't have any room for...

The bars came out great and were easy to cut after they chilled for a while. This is definitely a recipe I'd make again.

Key Lime Bars
(Martha Stewart Living)
  • 1 cup finely ground graham cracker crumbs
  • 2 1/2 tablespoons finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 5 tablespoons unsalted butter, melted
  • 3 large egg yolks
  • 1 1/2 teaspoons finely grated lime zest
  • 2/3 cup fresh Key lime juice , (about 23 Key limes total)
  • 1 cup sweetened condensed milk, (14 ounces)
  1. Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)
  2. Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
  3. Spread filling evenly over crust using a spatula. Bake, rotating
    dish halfway through, until filling is just set, about 10
    minutes. Let cool completely on a wire rack. Refrigerate at
    least 4 hours (or overnight).

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