As someone who is intimately inspired by Nature, I have been wondering about how to welcome Spring! After the gloomy white winter, when the sights and smells of Spring in its daffodils and lavenders, song birds and soothing breeze awaken the spirits of life, I want the same spirits in my kitchen!
Key limes are known for their unique flavor and acidity and they are quite hard to find in the super market. But when I found them, I had to bring them home. Being fond of citrus desserts, I considered tweaking the recipes of lemon bar and Key lime pie into Key lime bars - bite size desserts with the right zing and zest!
Baking Temperature: 350 F
Recipe size for 8 x 8 inch baking pans
Ingredients:
Shortbread Crust -
Key limes are known for their unique flavor and acidity and they are quite hard to find in the super market. But when I found them, I had to bring them home. Being fond of citrus desserts, I considered tweaking the recipes of lemon bar and Key lime pie into Key lime bars - bite size desserts with the right zing and zest!
Baking Temperature: 350 F
Recipe size for 8 x 8 inch baking pans
Ingredients:
Shortbread Crust -
- 1/2 cup unsalted butter at room temperature
- 1/4 cup icing sugar
- 1/8 tsp salt
- 1 cup flour
Mix all ingredients into a crumbly/sandy texture - I used hands! Spread on the baking tray till even and with slightly raised edged. Bake till golden brown on the edges - took me about 18 mins. Let cool on a wire rack.
Filling -
- 1 cup granulated white sugar
- 2 large eggs at room temperature
- 1/3 cup fresh Key lime juice (you can use lemon juice for lemon bars)
- 1 can sweetened condensed milk
- 1 tbsp Key lime zest
- 1 drop green food color (optional)
- 2 tbsp all purpose flour
Mix into a smooth texture, pour of the cooled crust and bake uncovered for 20 - 25 mins. The center should still be jiggly. Allow to cool at room temperature. Refrigerate for 2 - 3 hours. You can top with whipped cream or icing sugar. ENJOY!
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