Lime Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Steps:

• 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.)
• 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.
• 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).
• Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
• Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
• Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
• Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.

Steps:

• For the cookie base.
• Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on 2 sides. In a large bowl using an electric mixer, beat the flour, confectioners' sugar, brown sugar and salt on medium speed until well combined. Add the butter and beat until the crumbs are evenly moistened. Tip the crumbs into the prepared pan and pat down to make an even base. Bake the base until deep golden and set, 20 to 25 minutes. Transfer to a rack to cool, about 30 minutes. For the filling: In a large bowl, whisk together the sweetened condensed milk, lime zest and juice, egg yolks and salt. Pour the mixture over the baked cookie base and spread it into an even layer. Bake the filling until just set, 8 to 10 minutes. Transfer to a rack to cool, about 30 minutes, then cover with plastic and refrigerate until firm, at least 4 hours. For the topping: Just before serving, make the topping. In a large bowl (or the bowl of a stand mixer fitted with the whisk attachment), add the egg whites. In a small saucepot fitted with a candy thermometer, heat the sugar and 1/4 cup water over medium-high heat without stirring. When the thermometer hits about 220 degrees F, beat the egg whites with an electric mixer on medium speed until just frothy and the yellowish hue has disappeared. When the sugar reaches 238 degrees F, increase the mixer speed to high and, with the mixer running, pour the sugar syrup into the bowl in a thin stream. Continue to beat the mixture until shiny, stiff peaks form and the mixture is cool, about 6 minutes. Scoop the meringue on top of the filling and use an offset spatula to swirl it around into decorative swoops and spikes. Using a mini (kitchen) blowtorch, toast the topping to an even golden brown. Cut into bars and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
• Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
• Bake crust in the preheated oven for 10 minutes.
• 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.
• Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
• Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
• To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
• To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
• Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares.

Steps:

• Preheat oven to 350 degrees F. Generously butter 13x9inch baking pan. Combine 2 cups flour, butter, 1/2 cup powdered sugar, ground almonds, lime peel and salt in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes. Whisk sugar, eggs, lime juice, baking powder and remaining 1/4 cup flour in large bowl until well blended. Pour over hot crust. Bake until topping is set and lightly golden, about 25 minutes. Cool in pan on rack. Sift additional powdered sugar over top. Cut into squares.

Steps:

• Arrange an oven rack in the center position and heat the oven to 350 degrees. Line an 8-inch square pan, preferably metal, with 2 sheets of aluminum foil, crossing one over the other and pressing the foil into the corners and up the sides. Butter the bottom and sides of the foil, and set the pan aside.
• Make the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the sugar until the fragrant oils are released and the mixture looks like wet sand. Add the flour, chopped mint, baking powder and salt, and toss to combine. Add the ½-inch pieces of chilled butter and toss to coat in the flour mixture. Use your fingertips to smash the butter into the flour mixture, working until no large pieces remain and you have lots of moist crumbs that hold together easily when squeezed.
• Bake the crust: Scatter the shortbread dough evenly across the bottom of the prepared pan. Use your hands to flatten the crumbs into an even layer, working it into the corners and against the sides. Bake the shortbread until lightly golden across the surface, about 30 minutes. Remove the pan from the oven. (Leave the oven on and reduce the temperature to 300 degrees.) Let the crust cool while you make the filling.
• Make the lime curd filling: In a small saucepan, combine the lime juice, lemon juice, cornstarch, salt and ½ cup/100 grams of the granulated sugar, and cook over medium heat, whisking occasionally, to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute, then remove the saucepan from the heat.
• In a medium bowl, vigorously whisk the egg yolks, whole egg and remaining ½ cup/100 grams sugar until the mixture is smooth, thick and has paled in color a couple of shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a tablespoon at a time to slowly raise the temperature, until you've added about half the citrus mixture to the eggs.
• Whisk the egg mixture back into the saucepan, then set back over medium-low heat and cook, whisking constantly, until the curd turns opaque, is thick enough to coat the back of a spoon and barely hold the marks of the whisk (it will register 170 degrees on an instant-read thermometer), about 5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next, until the mixture is smooth.
• Bake the bars: Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed and the center is set but still a bit wobbly when you shake the pan, 30 to 35 minutes. Remove from the oven and let the bars cool completely in the pan
• Chill before serving: Transfer the cooled pan to the refrigerator and chill until the bottom of the pan is cold to the touch, about 1 hour. This will harden the butter in both the curd and crust, making it easier to remove the bars from the pan and slice.
• Use the edges of the foil to lift the bars out of the pan, then peel down the sides of the foil and slide a metal spatula underneath to loosen the crust from the foil. Slide the bars off the foil onto a cutting board and slice into 16 squares. Dust with confectioners' sugar and top with more lime zest before serving. They are best eaten on the first or second day, but will keep for up to 5 days stored in an airtight container in the refrigerator.

Steps:

• In bowl, combine flour and powdered sugar; cut in butter.
• Press into 13x9" pan.
• Bake 350°F for 20-25 minutes.
• Meanwhile, beat eggs on high till pale yellow.
• Gradually add sugar and salt and lime juice.
• Continue beating on high.
• Pour over hot crust.
• Bake another 20-25 minutes until golden brown. Sprinkle with more powdered sugar. Cool and cut into bars.
• Makes 4 1/2 dozen.
• NOTE- You may add 2 drops of green food coloring to egg mixture for that lime green color -- .

Steps:

• Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.

Steps:

• Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
• Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
• Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.