Key Lime Bars

Name: Key Lime Bars
Yield: makes 16 to 20 bars
Ingredients: 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

December 9, 2011

Gina: These tart-sweet bar cookies are a variation on traditional lemon bars, and, girl, they are a vacation in a pan! The tender cookie base holds a puckery lime filling that gets a little extra kick from grated lime zest. You can use fresh limes or that bottled Key-lime juice you brought back from your last trip to the Gulf Coast. These bars need nothing more than a dusting of confectioners’ sugar, and they make an ideal dessert for barbecues, picnics, and slumber parties.

Cooks' Note

The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you’re ready to bake the bars, simply bring the dough to room temperature and pat out as described above.

Recipe notes

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