Key Lime Bars Food

KEY LIME BARS

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.

KEY LIME BARS

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 BARS

Steps:

• For CRUST: Mix 1 cup butter, 1/2 cup confectioners' sugar & 2 cups of flour and pat into a 9x12-inch pan.
• Bake at 350 degrees for 20 minutes.
• Watch carefully! Beat together the eggs, sugar, and lime juice. Add the 4 Tbsp flour, salt, and baking powder.
• Mix and pour on top of the crust. Bake at 350 degrees for 25 minutes.
• Sprinkle the top with confectioners' sugar and cut into bars.

KEY LIME PIE CHEESECAKE BARS

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.

KEY LIME BARS

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.

KEY LIME BARS

Steps:

• Preheat oven to 350°; position oven rack in middle of oven; spray a 13 x 9 inch metal baking pan with cooking spray.
• Reserve 1 tablespoon cake mix; set aside.
• In a big bowl, add remaining cake mix, melted butter, and egg yolk; blend 1-2 minutes using an electric mixer on low speed until well blended and crumbly.
• Press mixture into bottom of prepared pan; bake 15 minutes.
• While crust bakes, in a big bowl, whisk the eggs, condensed milk, lime juice, and reserved cake mix until blended and smooth.
• Stir in lime zest; carefully spread mixture over warm base layer.
• Bake an additional 20-24 minutes or until topping is set and golden brown.
• Transfer to a wire rack and cool completely.
• Refrigerate until cold before serving, at least 2 hours; cut into bars.
• *Creamy Lemon Bars-prepare as directed but use lemon juice in place of lime juice and lemon zest in place of lime zest.
• *Orange Burst Bars-prepare as directed but use ½ cup orange juice plus 2 ½ tablespoons lemon juice in place of lime juice and orange zest in place of lime zest.

KEY LIME BARS (LOW FAT)

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.