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Another Key Lime Bar Recipe

bettycrockercookierecipebookWell after a week without Key Lime Bars, I was pleasantly surprised to find an older cookbook that had a lemon bar recipe that could be converted to key lime dessert bars.  Karma at its best.   The original recipe for the lemon dessert bars is below with ingredients for optional key lime bars as well.

While it is difficult to find some grocery items living in the country (shitake mushrooms being one), I was pleased to find real key limes at the store.        For the recipe, I bought 8 limes.  This was borderline what I needed for  juice and zest,  so  I’ll probably buy at least 10 limes next time.  And, if they are smaller than average – may even get a baker’s dozen.

One thing  particularly good about this recipe is that the crust is very much like a shortbread.  And, after thinking about it, bet it  would be really good partnered with  bourbon pecan pie filling.   Only wish there was enough time to try everything I’d like too.  But, back to the key lime bars . . .  for my taste, the bars were a  little too sweet.   So will cut sugar added  back about 1/4 cup next time – and may skip or reduce the amount of powdered sugar on the top.

When finished these bars  have a light, crunchy top  (guess that’s where all the sugar went) – unlike the Krusteaz ones that have a more cheesecake-like texture.  They are both good  – just different.

Note:  I added a couple of drops of green food coloring to the key lime filling  to give it a nice green color.  Funny, but some foods don’t taste like they should if the color isn’t right, i.e., eggnog ice cream.  It  should be deep yellow and for some reason if it is left white . . .  just doesn’t taste the same.  Go figure.

So let’s get baking!

Lemon Squares

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup butter softened (or margarine)
  • 1/4 cup powdered sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons grated lemon peel (optional)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar

Directions

Pre-heat oven to 350 degrees

keylimesCrust

  1. Mix flour, butter and 1/4 cup powdered sugar
  2. Press in un-greased square pan (8 x 8 x 2 inches) building up 1/2-inch edge
  3. Bake 20 minutes

Filling

  1. Beat granulated sugar, eggs, lemon peel, lemon juice, baking powder and salt until light and fluffy
  2. Pour over baked layer (does not need to cool first)
  3. Bake about 25 minutes or until no indentation remains when touched in center
  4. Cool
  5. Sprinkle with powdered sugar
  6. Cut into about 1 inch squares
 keyLimeBarsShortbread_Key Lime Squares
  • Substitute key lime peel and key lime juice for the lemon.
  • Beat in 2 tablespoons all-purpose flour with the eggs.

Notes:

  • You can use regular limes, but key limes have a more distinctive, tangy flavor.
  • Add a little green food color to the key lime batter for ‘eye-appeal’.
  • Before adding dry ingredients such as baking powder, baking soda, salt, etc. to wet ingredients, sift them together.    The sifting action will evenly distribute baking powder, soda, salt into flour for better overall baking results.

 

My plan is to add these recipes to I Can’t Believe It’s Sugar Free next week – as well as adjusted recipes for 50% sugar recipes for those watching their sugar intake.  The regular dessert bars will be in the Dessert section the adjusted recipes will be in the 50% Sugar-free section.

Finally. . . . got the recipes added to I Can’t Believe It’s Sugar Free!

 

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