KEY LIME BARS
I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
KEY LIME BARS
This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 9
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.
KEY LIME DESSERT SQUARES
another recipe made quick with cake mix..I use Duncan Hines deluxe white cake mix...and for the filling..I do use reduced fat condensed milk..to save on calories..and fat..same with cool whip
Provided by grandma2969
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- FOR CRUST:.
- Spread pecans in shallow baking pan --
- Bake 5 minutes or until lightly browned.
- Combine pecans, cake mix and melted butter.
- Stir until crumbs form, spread in bottom of ungreased 13x9x2 pan.Press lightly.
- FOR FILLING:.
- Combine egg yolks, sweetened condensed milk, lime juice and food coloring, if desired, in medium bowl.
- Stir until well blended.
- Spread over crust.
- Bake at 350*.for 15 minutes.or until set.
- Cool 15 minutes.
- Refrigerate until chilled.about 2 hours.
- To serve, cut into squares.
- Top with dollops of whipped topping and lime slices, if desired.
Nutrition Facts : Calories 357.7, Fat 18.5, SaturatedFat 9.2, Cholesterol 54.8, Sodium 315.6, Carbohydrate 45, Fiber 0.7, Sugar 35.9, Protein 4.6
'KEY LIME' CLOUD SQUARES
Find yourself on Cloud Nine with these 'Key Lime' Cloud Squares! The fluffy texture of these 'Key Lime' Cloud Squares will send you to dessert heaven.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.
- Refrigerate 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 23 g, Protein 4 g
KEY LIME CHEESECAKE SQUARES
This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake.
Provided by William Uncle Bill
Categories Cheesecake
Time 1h10m
Yield 36 one and a half inch squares
Number Of Ingredients 10
Steps:
- CRUST---------.
- Preheat oven to 350 F degrees.
- In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
- Cut in butter using a pastry blender or a fork until mixture is crumbly.
- Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
- Press wafer mixture firmly in bottom of casserole dish.
- Bake in preheated 350 F oven for 15 minutes.
- FILLING----------.
- In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
- Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
- Spread mixture evenly over baked crust.
- Return to oven and bake at 350 F for 25 to 30 minutes or until set.
- Cool on wire rack.
- Chill in refrigerator for at least 1 hour before cutting into squares to serve.
- If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
- You can also use regular lime juice or use bottled key lime juice.
Nutrition Facts : Calories 54.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 15.5, Sodium 35.6, Carbohydrate 3.8, Fiber 0.1, Sugar 3.2, Protein 0.8
KEY LIME CHEESECAKE DESSERT SQUARES
Looking for a key lime dessert using Betty Crocker® oatmeal cookie mix? Then check out these delicious cheesecake bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
- In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 37 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g, TransFat 1/2 g
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KEY LIME PIE BARS RECIPE | LITTLE SPICE JAR
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- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.
- In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave oven on.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run for 2 minutes once added. Pie mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes.
- Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled.
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- Trisha Yearwood Key Lime Cake. This citrus-infused cake is so simple to make but absolutely bursting with fantastic flavor. The cake is super moist, so you could serve this with just a dusting of powdered sugar if you want.
- Vegan Key Lime Pie. Ever since I first saw vegan condensed milk in the grocery store, I’ve wanted to try to make vegan Key lime pie. I’ve tried other vegan recipes before, which all included either agar-agar or soaked cashews.
- Key Lime Cupcakes. I just love the look of these key lime cupcakes. That wonderful green swirl reminds me of ordering lime sauce on my ice cream as a kid!
- Coconut Key Lime Trifle. Trifle is such a stunning dessert, with all those incredibly flavorful layers and colors, and it’s just as impressive in individual portions as it is in one giant bowl.
- Key Lime Cookies. These cookies are light, fresh, sweet, and will melt in your mouth. They’re so good; you’ll need to make extra and have the recipe printed on cards because everyone will want it!
- No-Bake Key Lime Pie Bites. When you hear that these little bites are paleo, low carb, keto-friendly, dairy-free, gluten-free, AND vegan, you must be curious about the ingredients.
- Slow-Cooker Key Lime Fondue. I’ve been making fondue for years, and it’s always a combination of milk and dark chocolate. White chocolate can be temperamental, after all, so I never bothered with it before now.
- Key Lime Pie Mousse. For a last-minute dessert that wows, you have to try this three-ingredient key lime pie mousse. Ok, so technically, it’s a six-ingredient dish if you count the graham cracker crumble.
- Creamy Lime Pie Bars. Lemon bars are universally loved for their creamy yet slightly sour flavor. But I’m sure that these Key lime bars will be an even bigger hit.
- Key Lime Bread. You can’t think of Key limes and not think about Florida. The story goes that Key lime pie was created in Key West way back in the 1800s, and it’s been a state-staple ever since.
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