These Key Lime Bars are a delicious twist from the classic lemon bar desserts, plus the perfect summer treat. According to one online reviewer, "These are delicious! Make them once a week!"
8 tablespoons (1 stick) unsalted butter, softened
1/4 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 large egg yolk
1 cup sugar
1/3 cup Key lime juice
1 teaspoon grated lime zest
2 tablespoons all-purpose flour
Confectioners' sugar, for dusting, optional
How to Make It
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving an overhang. Mist foil with cooking spray.
Make crust: Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Beat in flour and salt. Press evenly over bottom of pan. Bake until firm and light golden around edges, 20 to 25 minutes. Cool slightly.
Make filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth. Stir in lime juice and zest. Fold in flour. Pour filling over crust and bake until set, 20 to 30 minutes. Cool on a wire rack. Cover and refrigerate for at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners' sugar just before serving, if desired.
The bars are delicious, and yes, on the tart side. I wasn't unhappy with that as I don't like it when citrus bars are overly sugared and don't taste citrusy but just taste sweet. I used non-stick foil to line the pan. When I went to pull the bars out of the pan they put up a good fight. I had to take a spatula and really loosen the sides behind the foil. Next time, I will butter the pan before putting in the foil. I chose to cut the bars into 16 squares and they were still plenty big.
These were a big hit in our house. I generally find lemon or lime bars too sweet and sugary, so the tartness of these was very refreshing. You can read my full review at Taking On Magazines: http://bit.ly/TE21RF