Key Lime Bars
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 163.5
- Total Fat: 4.5 g
- Cholesterol: 36.4 mg
- Sodium: 29.4 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 0.4 g
- Protein: 2.7 g
View full nutritional breakdown of Key Lime Bars calories by ingredient
Introduction
This retro, low fat recipe comes from Eating Light Journal, which originally followed recipes of New American Cooking. The lime bars taste as shortcakes of sour – sweet and fresh aroma, good for the summer coffee time. They contain a lot of fresh squeezed lime juice and an increased number of egg yolks, which, however, make the cake richer and tasteful. See more at http://danieladanaphotographer.blogspot.sk/ This retro, low fat recipe comes from Eating Light Journal, which originally followed recipes of New American Cooking. The lime bars taste as shortcakes of sour – sweet and fresh aroma, good for the summer coffee time. They contain a lot of fresh squeezed lime juice and an increased number of egg yolks, which, however, make the cake richer and tasteful. See more at http://danieladanaphotographer.blogspot.sk
/
Number of Servings: 25
Ingredients
-
2,5 cups all-purpose flour
0,5 cup confectioners’ sugar + extra for dusting
0,5 cup unsalted cold butter (115g)
3 ounces cold cream cheese (85g)
¼ tsp almond extract
4 eggs
2 cups white granulated sugar
½ cup fresh lime juice
1 tbsp grated lime zest
1 tsp vanilla extract
Directions
1. Combine 2 ¼ cups of flour, confectioners’ sugar, butter, cream cheese and almond extract. Mix until crumbly but holds together when squeezed.
2. Transfer dough to a 23-cm by 33-cm (9-inch by 13-inch) or approximately of the similar size of baking dish; press evenly into bottom and approximately 1.5 cm (½ inch) up sides. This step takes longer than usual, since the dough is pressed with fingers or the back site of fork.
3. Bake 20 to 25 min. in pre-heated oven at 170 oC (350 oF), or until lightly browned. Transfer to wire rack and cool 10 min.
4. In the meantime, whisk together eggs, granulated sugar, lime juice, lime zest, vanilla and the remaining ¼ cup of flour, pour over hot/warm baked crust. Alternatively, as I made, ¼ tsp of baking soda can be added together with flour and the whipped egg whites mix in gently lastly; it will result in more airy texture.
5. Return to oven; bake for 25 min. until center is just set. Transfer to wire rack, cool completely. Cover and refrigerate, the best for 6 hrs or overnight.
6. Just before serving, cut into bars, dust tops with confectioners’ sugar. Store in refrigerator.
Serving Size: 25 2 inch pieces
Number of Servings: 25
Recipe submitted by SparkPeople user SWEETLAAB.
2. Transfer dough to a 23-cm by 33-cm (9-inch by 13-inch) or approximately of the similar size of baking dish; press evenly into bottom and approximately 1.5 cm (½ inch) up sides. This step takes longer than usual, since the dough is pressed with fingers or the back site of fork.
3. Bake 20 to 25 min. in pre-heated oven at 170 oC (350 oF), or until lightly browned. Transfer to wire rack and cool 10 min.
4. In the meantime, whisk together eggs, granulated sugar, lime juice, lime zest, vanilla and the remaining ¼ cup of flour, pour over hot/warm baked crust. Alternatively, as I made, ¼ tsp of baking soda can be added together with flour and the whipped egg whites mix in gently lastly; it will result in more airy texture.
5. Return to oven; bake for 25 min. until center is just set. Transfer to wire rack, cool completely. Cover and refrigerate, the best for 6 hrs or overnight.
6. Just before serving, cut into bars, dust tops with confectioners’ sugar. Store in refrigerator.
Serving Size: 25 2 inch pieces
Number of Servings: 25
Recipe submitted by SparkPeople user SWEETLAAB.