Keylimebarstrl Recipes

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.
• Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.
• Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.
• Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.
• Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.
• Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.
• Pour the filling over the crust and use a spatula to smooth out the top.
• Top with the lime zest.
• Freeze for at least 2 hours, until the filling has set.
• Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.
• Quickly cut the block into 16 2-inch (5-cm) square bars.
• Enjoy!

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 oven to 350F degrees.
• Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
• Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
• While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
• Pour over the hot crust and return the pan to the oven.
• Bake until set, around 20 minutes or so.
• Cool on a wire rack and then cut into bars.
• Dust with confectioners sugar.
• These freeze well.

Steps:

• Preheat oven to 350 degrees.
• Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.
• Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
• In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
• Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.