Wednesday, August 28, 2013

Key Lime Bars

I saw this recipe on KSL's Studio 5 last week and knew that I had to try it. Luckily, I already had all of the ingredients so it was pretty simple to throw together. I made a couple of changes to the recipe, I think that the bars should have more crust on the bottom, I think that will make the whole bar turn out better, so instead of the half of the crumb mixture being reserved for the top, I would reserve 1/4 to 1/3 of the crust mixture. I can't wait to try this with pie fillings, I think that it would be awesome with apple, and blueberry, maybe even cherry!

Key Lime Bars

1/4 cup lime juice (could use juice from 2-3 limes, I used key lime juice I found at the grocery store)
1 large egg yolk
1 can (14 oz) sweetened condensed milk
10 tablespoons butter, softened slightly, but still cold
1 cup flour
1 cup brown sugar
1 cup oats
1 teaspoon baking soda
1 pinch of salt

To get your butter softened slightly, but still have it work, you can leave it at room temperature for about 15 minutes. 

Preheat oven to 350 and spray and 8 x 8 baking dish with baking spray.

Whisk together the lime juice, egg yolk and sweetened condensed milk in a small bowl and set aside.

In a separate bowl, I used a large one to avoid making a huge mess, using a pastry cutter (or you can use a fork or even two knives) mix together the remaining ingredients. If you don't feel as though the butter is breaking down as well as you would like, you can use your hands and the heat from them will soften the butter a little bit more and make it work better. You want to end up with a crumbly mixture that doesn't have large chunks of butter in it. 

Press 2/3 of the crumbly mixture in to the bottom of the prepared pan and bake for 9 to 10 minutes. Remove from the oven and pour the lime mixture over the top. Sprinkle the remaining crumbly mixture over the top and bake for another 15 minutes. 

Allow to cool and place in the fridge for a couple of hours before serving. 

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