Lime Margarita Bars Food

LIME MARGARITA BARS

Steps:

• Preheat oveen to 350 degrees.
• Line a 9 X 13 baking dish with a aluminum foil, allowing the foil to hang over the sides; coat the sides with nonstick cooking spray.
• In a medium bowl, combine the pretzels, sugar and butter.
• Press the mixture firmly over the bottom of the prepared baking dish.
• Bake for 8-10 minutes, or until the crust becomes firm.
• Remove from the oven and cool slightly, leaving the oven on.
• In a large bowl, combine the remaining ingredients.
• Pour into the cooled crust.
• Bake for 25-30 minutes, or until the center is firm.
• Cool completely on a wire rack.
• Pull up the ends of the foil to remove from the pan, and cut into bars.
• NOTE: These freeze really well, but be sure to place them in a tightly covered container.
• Precut into bars before freezing.
• To serve, remove as many as needed and thaw at room temperature for about 30 minutes.

MARGARITA BARS

Steps:

• In a big mixing bowl, add all the crust ingredients; mix on low speed until crumbly.
• Flour your hands/fingers; press mixture firmly in the bottom of an ungreased 13x9 inch baking dish.
• Bake at 350­° for 20 to 25 minutes or until a light golden brown.
• In another bowl, beat eggs.
• Add sugar, flour, and baking powder; stir to blend.
• Add in margarita mix and lime peel; stir to blend.
• Take crust out of the oven.
• Pour filling over the warm crust; place back in the oven.
• Bake 18-22 minutes or until the top is golden brown and the filling is set.
• Let cool until completely cooled.
• Right before serving, sift powdered sugar over the top; cut into bars.

FRESH LIME MARGARITAS

Steps:

• In a pitcher, combine the first 5 ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve over crushed ice in prepared glasses.

MARGARITA BAR

Steps:

• For the original margarita:
• Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.;
• For the simple syrup:
• Simmer water and sugar over high heat until the sugar has completely dissolved then chill.;
• For the lime salt:
• Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.;
• For the margarita bar:
• Have buckets if ice and shakers set up around the margarita pitchers.
• Fill glasses with ice, original margarita and flavor profiles, if desired.
• Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass.
• Pour the mixed drink into your salted glass and enjoy.
• For the original margarita:
• Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.;
• For the simple syrup:
• Simmer water and sugar over high heat until the sugar has completely dissolved then chill.;
• For the lime salt:
• Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.;
• For the margarita bar:
• Have buckets if ice and shakers set up around the margarita pitchers.
• Fill glasses with ice, original margarita and flavor profiles, if desired.
• Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass.
• Pour the mixed drink into your salted glass and enjoy.
• In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.;
• In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.;
• Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.;
• Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.;
• Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita.
• Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita.

SALTED MARGARITA BARS

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
• Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It's OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
• After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
• While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
• In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It's OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don't do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
• Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
• Transfer to a rack to cool slightly, then freeze for at least 2 hours.
• After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!