Key Lime Bars Paula Deen Recipes

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KEY LIME SLAB PIE



Key Lime Slab Pie image

Makes 1 (15x10-inch) pie

Number Of Ingredients 11

2¾ cups graham cracker crumbs
½ cup sugar
½ cup unsalted butter, melted
2 (14-ounce) cans sweetened condensed milk
2 large eggs
2 tablespoons Key lime zest
1½ cups fresh lime juice
1 teaspoon vanilla extract
½ teaspoon salt
2 (8-ounce) containers frozen whipped topping, thawed
Garnish: lime slices

Steps:

  • Preheat oven to 350°.
  • In a large bowl, stir together cracker crumbs, sugar, and melted butter until well combined. Firmly press mixture into bottom and up sides of a rimmed 15x10-inch baking sheet.
  • Bake until lightly browned, about 10 minutes. Let cool completely.
  • In a large bowl, whisk together condensed milk, eggs, lime zest and juice, vanilla, and salt until combined; let mixture stand for 10 minutes (mixture will begin to thicken). Spread into prepared crust.
  • Bake until just set, about 10 minutes. Let cool completely on a wire rack.
  • Loosely cover, and refrigerate until cold before serving, at least 4 hours, or up to 3 days. Just before serving, spread with whipped topping, and garnish with lime, if desired.

KEY LIME PIE



Key Lime Pie image

A sweet, tangy and creamy ice box pie.

Provided by Paula Deen

Categories     baking     summer     sweets

Time 6h

Yield 8

Number Of Ingredients 10

2 cups graham cracker crumbs
1/4 cup brown sugar, firmly packed
1/2 cup butter, melted
1 cup heavy whipping cream
1/2 cup sugar
1 (12 oz) can sweetened condensed milk
3/4 cups key lime juice
1 tablespoon key lime zest
1 pint half and half
lime slices, for garnish

Steps:

  • Preheat oven to 350 °F.
  • In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
  • In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half and half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.

BUBBA'S KEY LIME PIE



Bubba's Key Lime Pie image

An easy and refreshing key lime dessert.

Provided by Bubba Hiers

Categories     baking     dessert     potluck     sweets

Time 15m

Yield 10

Number Of Ingredients 9

5 tablespoons melted butter
1 1/2 cups graham cracker crumbs
1/2 cup slivered almonds
2 egg yolks
2 teaspoons grated lime zest
1/2 cup key lime juice
1 (14 oz) can sweetened condensed milk
1 cup heavy cream
1/4 cup sugar

Steps:

  • Preheat the oven to 350 °F.
  • For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5-10 minutes.
  • In a medium bowl, beat 2 egg yolks. Add condensed milk, key lime juice and zest. Blend together.
  • Pour filling in crust and bake for 15 minutes.
  • Refrigerate pie overnight before serving to let set.
  • To make sweetened whipped cream, slowly add sugar to heavy cream while beating, taking speed up as the mixture thickens.

NEELY'S LIME BARS



Neely's Lime Bars image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 16 to 20 bars

Number Of Ingredients 10

1 cup unsalted butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
Pinch kosher salt
4 large eggs, lightly beaten
2 cups sugar
6 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice)
2 teaspoons grated lime zest
Confectioners' sugar, for garnish

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.

KEY LIME PIE CHEESECAKE BARS



Key Lime Pie Cheesecake Bars image

If possible, use the juice of Key limes for this recipe. If you aren't able to find them, use an alternative, as Ree has done here.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h5m

Yield 12 bars

Number Of Ingredients 11

Nonstick cooking spray, for the baking pan
18 whole graham crackers
1 stick salted butter, melted
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/2 cup bottled lime juice
1 1/2 teaspoons vanilla extract
4 large eggs
Powdered sugar, for topping
Grated lime zest, for topping

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



Key Lime Bars image

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

1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons

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



Key Lime Bars image

I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
30 vanilla wafers, broken into pieces
1/2 cup confectioners' sugar
1/2 cup chopped pecans
3/4 cup cold butter, cubed
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
KEY LIME LAYER:
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/2 cup key lime juice
Additional confectioners' sugar

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.

Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

KEY LIME CAKE WITH WHITE CHOCOLATE FROSTING (PAULA DEEN)



Key Lime Cake With White Chocolate Frosting (Paula Deen) image

This is another Paula Deen magazine recipe that we loved. I always have Key lime juice on hand, so when I saw the recipe I had to try it. The cake is light with a yummy white chocolate frosting.

Provided by SweetsLady

Categories     Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

3/4 cup butter, softened
1 3/4 cups sugar
2 tablespoons key lime zest
3 eggs
1/4 cup key lime juice, fresh
3 cups cake flour
1 teaspoon baking soda
1 1/2 cups buttermilk
6 (1 ounce) white chocolate baking squares
1/2 cup heavy whipping cream
3/4 cup butter, softened
1 teaspoon vanilla
5 cups confectioners' sugar

Steps:

  • Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
  • In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
  • In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
  • White Chocolate Frosting:.
  • In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
  • In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.

KEY LIME BARS



Key Lime Bars image

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

1 1/2 cups flour
1 cup graham cracker crumbs
3/4 cup butter, room temp
1/2 cup confectioners' sugar
2 cups sugar
1/2 cup key lime juice
4 large eggs
lime zest (, no white please)
confectioners' sugar (for dusting)

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.

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