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.
COCONUT KEY LIME BARS
Tangy, tart, creamy and luscious!
Provided by Tricia
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Lightly spray an 8x8-inch baking pan with vegetable cooking spray. Line the pan with parchment paper long enough to create a sling, coming up and over the sides of the pan.
- Place the coconut in a small nonstick skillet over medium-low heat. Toast the coconut, stirring frequently, until light golden brown. Remove the coconut from the skillet to a medium mixing bowl and set aside.
- Add the flour, sugar, salt and butter to the bowl of a food processor. Process just until the mixture resembles coarse sand. Do not over-mix or allow the mixture to come together like dough. Pour the crust mixture into the bowl with the toasted coconut and mix to blend. The mixture will be dry.
- Pour the crust mixture into the prepared pan and spread evenly. Press the mixture firmly compressing the crust. Place the unbaked crust in the freezer for 15 minutes.
- Remove the crust from the freezer and bake until light golden brown, about 20 - 25 minutes. Set aside. Reduce the oven temperature to 300°F.
- While the crust is baking, prepare the filling. In a medium mixing bowl whisk the eggs until blended. Add the sugar, flour and cornstarch and whisk until combined. Add the key lime juice and whisk again until smooth. Pour the filling over the warm baked crust and immediately place in the 300°F oven and bake for 25-30 minutes or until the center does not jiggle when tapped. Cool completely on a wire rack then refrigerate for at least 2 hours before cutting.
- Remove the coconut key lime bars from the pan using the parchment to lift onto a cutting board. Run a very sharp, thin knife under hot running water then carefully dry the blade. This will give you razor sharp cuts for a beautiful presentation. Repeat until the bars are cut.
- Garnish with a dusting of powdered sugar and/or a dollop of lightly sweetened cream, toasted coconut and key lime wedges and serve.
Nutrition Facts : Calories 318 kcal, Carbohydrate 51 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 93 mg, Sodium 75 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 4 g, ServingSize 1 serving
KEY LIME COCONUT BARS
These bars are topped with toasted coconut and lime zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
- In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using 2 knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.
- Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired.
DAIRY-FREE KEY LIME COCONUT BARS RECIPE BY TASTY
Here's what you need: walnuts, shredded coconut, pitted date, vanilla extract, water, sea salt, raw cashew, key lime juice, maple syrup, vanilla extract, lime zest, coconut oil, shredded coconut
Provided by Crystal Hatch
Categories Desserts
Yield 16 servings
Number Of Ingredients 13
Steps:
- The night before you intend to make your key lime bars, place cashews in a bowl of water and let soak overnight.
- Add walnuts, coconut, dates, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
- Press the crust into an 8x8-inch (20x20-cm) freezer-safe, parchment paper-lined pan.
- Drain the cashews well and add to the food processor. Blend until smooth.
- Scrape down the sides of the processor and add lime juice, maple syrup, vanilla extract, and lime zest.
- Blend until smooth, adding the coconut oil halfway.
- Spread the mixture on top of your crust and garnish with more lime zest and coconut.
- Cover with foil and freeze for 3 hours or until set.
- Remove from freezer, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, Sugar 13 grams
HEALTHIER KEY LIME BARS RECIPE BY TASTY
Here's what you need: almond flour, coconut oil, honey, ground cinnamon, salt, cans of coconut milk, lime juice, honey, limes
Provided by Joey Firoben
Categories Desserts
Yield 16 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 156 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 11 grams
KEY LIME BARS IN COCONUT CRUST
Make and share this Key Lime Bars in Coconut Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h25m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; lightly grease a 9x3 inch baking pan.
- Make the crust: combine all crust ingredients in a food processor; process until the mixture is crumbly.
- Set aside 1 cup of the crumbs; press the remaining crumbs into the bottom of the prepared pan.
- Bake the crust for 16-18 minutes, until it is golden brown.
- Make the filling: In a bowl, beat the cream cheese until soft.
- Add in the sugar and salt; beat until well blended.
- Stir in the flour, then beat in the eggs one at a time, beating well after each addition.
- Stir in the lime juice, mixing until smooth; pour the filling onto the crust.
- Bake the bars for 15 minutes; sprinkle with reserved crumbs and bake 10 more minutes, or until set around the edges but still slightly wobbly in the middle.
- Remove from the oven and cool at room temperature for 1 hour.
- For easiest slicing, refrigerate for several hours.
Nutrition Facts : Calories 239.6, Fat 11, SaturatedFat 7.4, Cholesterol 55.8, Sodium 121.4, Carbohydrate 33.1, Fiber 0.7, Sugar 24.6, Protein 3.1
KEY LIME BARS
Key lime pie bars with a crisp, buttery base and a soft, custardy, sour lime topping.
Provided by A Newby
Time 2h10m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with aluminum foil, then brush with melted butter. Place pan in the freezer until needed.
- Cream butter for crust in a bowl with an electric mixer. Beat in flour, brown sugar, and salt. If mixture does not hold together, knead it on a work surface. Place mounds of the mixture in the cold baking pan; press with your fingers to smooth it into a firm layer on the bottom.
- Bake in the preheated oven until lightly colored, about 18 minutes.
- While the crust is baking, prepare lime layer: pour 2 tablespoons regular lime juice into a small bowl. Discard any extra, or reserve for another use. Add lime zest and Key lime juice; mix to combine.
- Combine sugar, eggs, flour, and baking powder in a bowl; beat with an electric mixer at high speed for 1 minute. Stir in lime zest-juice mixture and food coloring.
- Remove crust from the oven and immediately pour lime mixture over top. Return to the oven and bake until top is light colored and custardy, 25 to 30 minutes. Remove from the oven and let cool, about 30 minutes. Move to the freezer and chill for 30 minutes.
- Remove from the pan and cut into 16 squares. Sprinkle confectioners' sugar on top.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 21.1 g, Cholesterol 34.7 mg, Fat 5 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 54.7 mg, Sugar 13.4 g
KEY LIME BARS
I love lime and these are tasty. For a triple lime zap mix confectioners sugar with more key lime juice and drizzle on the cooled bars before you dust with confectioners sugar.
Provided by Diana Adcock
Categories < 60 Mins
Time 50m
Yield 12-18 bars
Number Of Ingredients 9
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.
COCONUT LIME BARS
Make and share this Coconut Lime Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Combine the butter, salt, powdered sugar and 2 cups of flour.
- In a large bowl, mixing to make a soft dough.
- Press evenly into an ungreased 13 x 9" baking pan.
- Bake for 15-20 minutes or golden brown.
- In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
- Spoon over the crust.
- Sprinkle the coconut over the lime mixture.
- Reduce the oven temperature to 325°.
- Bake for another 25 minutes or until firm.
- Cool on wire rack about 1 hour and then cut into bars.
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4.2/5 (12)Total Time 5 hrsCategory DessertCalories 361 per serving
- Heat oven to 350ºF. Line an 8-inch square pan or baking dish with parchment. I like to cut a long parchment strip to fit inside the edges of the pan and let it hang over two sides. That way I can pull the bars out to cut them.
- In a food processor blend the graham crackers until they are very fine crumbs. Add the toasted coconut, sugar and butter and pulse until mixture resembles wet sand. Press the crust mixture evenly onto bottom of the prepared pan. Bake until dry and lightly brown, about 10 minutes. Let cool on a wire rack. (Leave oven on)
- Make filling: Mix egg yolks in the bowl of an electric mixer fitted with the whisk attachment 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).
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