Light Lime Bars Recipes

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.

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.

LEMON-LIME BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

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:

• Heat oven to 350°F. Grease square pan, 9x9x2 inches.
• Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.
• Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
• Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For 36 bars, cut into 6 rows by 6 rows. Garnish with lime peel. Store covered in refrigerator.

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.

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.

LEMON LIME BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will look dry). Press firmly into bottom of prepared pan. Bake 15 minutes (crust will still look dry).
• Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 tablespoons flour; divide in two bowls. In one bowl add lemon peel and lemon juice; in the other bowl lime peel, lime juice and green food coloring into other half. Pour the lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.
• Use paper to lift uncut bars from pan. Cut into bars. Sift over powdered sugar. Top with lemon and lime peel, if desired. Refrigerate to store. Makes 32 bars.

MINTY LIME BARS

Steps:

• Arrange an oven rack in the center position and heat the oven to 350 degrees. Line an 8-inch square pan, preferably metal, with 2 sheets of aluminum foil, crossing one over the other and pressing the foil into the corners and up the sides. Butter the bottom and sides of the foil, and set the pan aside.
• Make the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the sugar until the fragrant oils are released and the mixture looks like wet sand. Add the flour, chopped mint, baking powder and salt, and toss to combine. Add the ½-inch pieces of chilled butter and toss to coat in the flour mixture. Use your fingertips to smash the butter into the flour mixture, working until no large pieces remain and you have lots of moist crumbs that hold together easily when squeezed.
• Bake the crust: Scatter the shortbread dough evenly across the bottom of the prepared pan. Use your hands to flatten the crumbs into an even layer, working it into the corners and against the sides. Bake the shortbread until lightly golden across the surface, about 30 minutes. Remove the pan from the oven. (Leave the oven on and reduce the temperature to 300 degrees.) Let the crust cool while you make the filling.
• Make the lime curd filling: In a small saucepan, combine the lime juice, lemon juice, cornstarch, salt and ½ cup/100 grams of the granulated sugar, and cook over medium heat, whisking occasionally, to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute, then remove the saucepan from the heat.
• In a medium bowl, vigorously whisk the egg yolks, whole egg and remaining ½ cup/100 grams sugar until the mixture is smooth, thick and has paled in color a couple of shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a tablespoon at a time to slowly raise the temperature, until you've added about half the citrus mixture to the eggs.
• Whisk the egg mixture back into the saucepan, then set back over medium-low heat and cook, whisking constantly, until the curd turns opaque, is thick enough to coat the back of a spoon and barely hold the marks of the whisk (it will register 170 degrees on an instant-read thermometer), about 5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next, until the mixture is smooth.
• Bake the bars: Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed and the center is set but still a bit wobbly when you shake the pan, 30 to 35 minutes. Remove from the oven and let the bars cool completely in the pan
• Chill before serving: Transfer the cooled pan to the refrigerator and chill until the bottom of the pan is cold to the touch, about 1 hour. This will harden the butter in both the curd and crust, making it easier to remove the bars from the pan and slice.
• Use the edges of the foil to lift the bars out of the pan, then peel down the sides of the foil and slide a metal spatula underneath to loosen the crust from the foil. Slide the bars off the foil onto a cutting board and slice into 16 squares. Dust with confectioners' sugar and top with more lime zest before serving. They are best eaten on the first or second day, but will keep for up to 5 days stored in an airtight container in the refrigerator.

KEY-LIME BARS

Steps:

• Preheat oven to 350 degrees. Stir together crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool in pan on a wire rack. Leave oven on.
• Place egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until mixture is very thick, about 5 minutes. On medium speed, pour in condensed milk in a steady stream, scraping down sides of bowl. Beat on high speed until thick, about 3 minutes. On low speed, add lime juice; mix until just combined.
• Pour filling over crust; spread evenly. Bake until just set, about 10 minutes. Let cool completely on a wire rack. Chill at least 4 hours or overnight.
• Beat cream in a medium bowl until stiff peaks just form. Cut dessert into 1 1/2-by-2-inch rectangles. Garnish each with whipped cream and a slice of Key lime.

KEY LIME BARS

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.

LIGHT LIME BARS

Steps:

• Heat oven to 350°F.
• For crust, beat the butter, cream cheese and 1/2 C granulated sugar with electric mixer in medium bowl until light and fluffy.
• Beat in the egg yolk; gradually add the 3/4 C flour.
• Spread into a greased 8-inch square baking dish.
• Sprinkle 2 T powdered sugar on top of the dough so it won't stick to the palm of your hands as you pat it down to make a crust.
• Bake 20 minutes.
• For filling: beat the egg and egg substitute slightly in mixing bowl.
• Add 1 cup granulated sugar and 2 T flour; beat on low speed until blended.
• Add the lime juice; beat on low until blended.
• Pour onto warm shortbread crust; bake 15 minutes more.
• Place on rack to cool.
• Sprinkle top with 2 T or more of powdered sugar.