I know, I know, I know.
I’ve disappeared again.
Sorry. We’ve been dealing with what I like to call, “The Kindergarten Krud.” It’s been hanging around our house for weeks – including 7 days of fever and no school for my oldest.
Let’s just say it hasn’t been fun.
Anyhow, I needed something bright and happy to make/eat around here, and the moment I saw these Key Lime Bars, I knew they fit the bill.
Key Lime Bars, from Foodness Gracious
2 sticks of unsalted butter, room temperature
3/4 c sugar
1/4 c brown sugar, packed
2 c all-purpose flour
pinch of salt
1/2 t fresh mint, chopped
1 1/2 c sugar
6 T flour
1/2 cup fresh key lime juice
2 t lime zest
1 drop of green food coloring
powdered sugar and fresh mint for topping
Preheat oven to 350 degrees. Butter a 9×13 inch baking pan and set aside.
In the bowl of a stand mixer cream the butter and sugars until fluffy, 3-5 minutes. Stop the mixer and scrape the sides of the bowl. Add the flour, salt and mint. Beat on low-speed until the mixture just comes together.
Dump the crust mixture into the prepared pan and use your finger tips to spread it out evenly all over the base of the pan. Bake for 18-20 minutes, until slightly browned on top.
While the crust is baking, in a medium bowl whisk together eggs and sugar until light and pale, about 8 minutes. Add the flour, lime juice, lime zest and green coloring. Whisk until completely blended.
Remove the baked base from the oven and immediately pour the filling mix over the hot crust. Return to the oven and bake
for 20-25 minutes, until brown around the edges and set in the middle.
Cool completely in the pan. Cut into squares and dust with powdered sugar and more chopped mint. To store lime bars, place in an airtight container in the fridge for up to 4 days.
I made this dish for a get-together for my youngest’s toddler group parents. Not only was I excited to be back in kitchen baking, but I was excited to get out of the house. Without kids.
(Seriously, I pretty much was stuck in our house for a week. Stir-crazy can’t even describe how I was feeling.)
It wasn’t a hard recipe – though I have to admit that I got awfully tired of juicing key limes – I must’ve done at least 20. Oh, and I’d suggest doing that part before you make the crust, because it takes a while.
These tart-sweet treats hit all the right taste buds, if you ask me. The crust is buttery, chewy, with a little crunch – and the filling is puckery tart (in the best way possible). With the sprinkle of sweet powdered sugar, it’s a lovely combination.
The other parents seemed to enjoy them, and Hubs said they were even great for breakfast.
And they certainly brightened up a pretty dreary couple of weeks around here.
Can’t ask for more than that.