Creamy Lime Bars Recipes

CREAMY LIME BARS

Steps:

• Preheat your oven to 350 F. Grease a 9x13-inch casserole dish and set aside.
• Make the base: In a large mixing bowl, stir together the flour, powdered sugar, salt, and lime zest (if using). Sprinkle the butter over the flour mixture.
• Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles wet sand and no butter bead is larger than a pea.
• Press the crust evenly over the bottom of your prepared baking pan and bake for 15-17 minutes until a light golden brown.
• While the crust is baking, wipe your mixing bowl with a clean paper towel so you can use it to make the lime topping. Start making the topping when the crust is almost done baking.
• In your large mixing bowl, whisk together the eggs, sugar, and lime zest until smooth. Stir in the juice.
• In another bowl, or the bowl of a stand mixer, whip the heavy cream until it looks fluffy, but doesn't quite hold a peak yet, or has no more than a very soft peak.
• Using a spatula, fold the heavy cream into the egg and sugar mixture until homogenous. Do this step by hand so you don't deflate the air in the cream.
• Pour the topping over the crust and return the dish to the oven. Bake until the bars are set, and additional 30 minutes.
• Allow the bars to cool completely and then refrigerate and chill before cutting into bars. Dust with powdered sugar just before serving.
• Extra bars can be stored in the refrigerator in an airtight container for up to a week, you might need to dust with additional sugar just before serving.

KEY LIME BARS

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.

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:

• 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 -- .

CREAMY LIME BARS

Steps:

• Heat oven to 350°F Line 13 x 9-inch baking pan with wax paper.
• Combine pretzels, granulated sugar and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of prepared pan.
• Mix sweetened condensed milk, eggs, lime juice, orange juice and lime zest in large bowl; pour evenly over crust.
• Bake 25 minutes. Cool. Chill in refrigerator for at least 2 hours.
• May garnish with powdered sugar, whipped topping and lime slices before serving. Cut into bars.

CREAMY LIME BARS

Steps:

• Heat oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.
• Combine pretzels, granulated sugar, and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of prepared pan.
• Bake crust for 7 to 10 minutes.
• Mix sweetened condensed milk, eggs, lime juice, orange juice, and lime peel in a large bowl.
• Pour evenly over crust.
• Bake 25 minutes. Cool and chill.
• May garnish with powdered sugar, whipped topping, and lime slices before serving. Cut into bars.

CREAMY PEACH PIE BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
• Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
• Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
• Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.