Luscious Lime Bars Food

NEELY'S LIME BARS

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.

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.

LUSCIOUS LIME BARS

Steps:

• Preheat oven to 350°F.
• In medium size bowl mix 3 Tbsp sugar and flour. Cut in butter until mixture is crumbly. Press crumbs firmly and evenly into bottom of an 8x8 inch square pan.
• Bake for 15 to 17 minutes until just starting to brown.
• To prepare lime filling, beat together eggs, 2/3 cup sugar, 2 Tbsp flour, 1/4 tsp baking powder, lime zest and lime juice.
• Pour filling over baked pastry layer.
• Bake for 20 minutes or until lightly golden around edges and center is set.
• Cool completely on a wire rack.
• Cut into 16-20 squares/bars.
• Sift powdered sugar over top of bars and garnish with extra lime zest.

LUSCIOUS LEMON BARS

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 350°F.
• Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
• Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
• Bake the crust until lightly golden, 15 to 20 minutes.
• In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
• When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
• To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
• Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners' sugar before serving.
• Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.

LIME BARS

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.

LUSCIOUS LIME ANGEL SQUARES

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.

LIME BARS

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 -- .