NEELY'S LIME BARS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 16 to 20 bars
Number Of Ingredients 10
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.
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.
LEMON-LIME BARS
This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LIME BARS
Even if your cookie cache is already full,you have to stuff in a batch of lime bars. Shortcake crust is tender and buttery-good. The topping has a delicate lime essence that is much more refined than lemon bars.
Provided by Potluck
Categories Bar Cookie
Time 40m
Yield 48-72 bars
Number Of Ingredients 7
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 -- .
LIME BARS
A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.
Provided by Jeanne16
Categories Desserts Cookies Bar Cookie Recipes
Time 3h
Yield 36
Number Of Ingredients 14
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.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 24.3 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 83.5 mg, Sugar 18 g
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.
LUSCIOUS LIME ANGEL SQUARES
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
KEY LIME PIE CHEESECAKE BARS
If possible, use the juice of Key limes for this recipe. If you aren't able to find them, use an alternative, as Ree has done here.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 bars
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
- Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
- For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
- Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
- When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.
LIME SQUARES
Make and share this Lime Squares recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 1h5m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour, margarine and powdered sugar.
- Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
- Bake 20 minutes.
- Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
- Bake until no indentation remains when touched in the center, about 25 minutes.
- Cool and then sprinkle with powdered sugar.
- Cut into 1 inch squares.
PISTACHIO LIME SQUARES
Steps:
- Preheat the oven to 350 degrees and lightly butter an 8 x 8-inch baking pan.
- In a medium mixing bowl, combine the flour, butter, confectioners sugar, and salt and rub the mixture between your fingertips until it is the consistency of large moist breadcrumbs. Press the sweet dough evenly onto the base and about 1 inch up the sides of the prepared baking pan, and place the pan in the freezer for 10 minutes to firm the pastry. Bake in the center of the oven for 30 to 35 minutes, or until the pastry is firm and golden brown all over.
- Meanwhile, in a large bowl, beat the eggs together with the sugar until the sugar is dissolved and the mixture is pale. Beat in the baking powder, lime zest, lime juice, and salt. Stir in the pistachio nuts. Pour this mixture over the prebaked crust, making sure that the pistachios are evenly distributed, and return to the oven for 20 to 25 minutes more, or until the filling is set and puffy. Transfer the pan to a rack to cool and refrigerate for at least 1 and preferably 2 hours, or overnight, tightly covered. Just before serving, sift a little confectioners sugar over the top and cut into squares.
LIME BARS
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.
KEY LIME COCONUT SQUARES
Coconut and lime are a wonderful combination. you get the sweetness from the coconut and the tartness of the lime -
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 20 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line a 9x9-inch baking dish with parchment paper, overlapping 2 sides for easy removal.
- Combine coconut, sweetened condensed milk and vanilla in medium bowl. Mix well. Press 2 cups mixture into prepared pan. Reserve remaining 1 cup mixture.
- Bake in preheated oven 15 minutes, until edges are lightly golden.
- While the crust bakes, whisk remaining sweetened condensed milk, lime juice and eggs in medium bowl. Pour over hot crust. Sprinkle reserved crust mixture over filling. Return to oven for 18-20 minutes. Cool and cut into squares.
Nutrition Facts : Calories 291.4, Fat 24, SaturatedFat 20.6, Cholesterol 27.2, Sodium 42.4, Carbohydrate 18.2, Fiber 5.6, Sugar 12.4, Protein 4.4
LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h20m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
- In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
- In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
- Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
COCONUT LIME SQUARES
Categories Citrus Egg Dessert Bake Lime Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
- Reduce oven temperature to 300°F.
- Make custard:
- In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
- Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.
GINGER-LIME SQUARES
Categories Fruit Ginger Dessert Bake Lime Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 16
Steps:
- FOR CRUST:
- Preheat oven to 350°F. Line 8-inch square baking dish with foil; generously butter foil. Mix flour, sugar and salt in processor. Add butter and pecans and blend until fine meal forms. Press onto bottom of prepared dish. Bake until golden brown, about 25 minutes.
- FILLING:
- Puree first 6 ingredients in processor.
- Pour filling onto hot crust. Top with ginger. Bake until filling begins to brown, about 25 minutes. Cool in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Lift foil and cookies from pan. Gently peel foil from edges. Cut cookies into 16 squares. Sift powdered sugar over. Garnish with lime.
COCONUT - LIME SQUARES
Make and share this Coconut - Lime Squares recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 16 squares
Number Of Ingredients 13
Steps:
- For crust: Preheat oven to 325F.
- Butter and flour an 8-inch square baking pan, knocking out excess flour.
- Blend together with fingertips flour, butter, coconut, confectioners sugar and salt until mixture resembles coarse meal.
- Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden-brown.
- Reduce oven temperature to 300F.
- Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
- Pour filling mixture over crust and bake in middle of oven for 20 minutes.
- Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
- Cool on rack and chill 1 hour.
- Cut into 16, 2-inch squares.
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