Luau Day experiment
Posted at 17 Sep 2008 02:27:31 PM
Five stars to this recipe for Key Lime Bars
(or Squares, for those of us not in Minnesota). I made a double-batch last night for Luau Day at work, and from what I may have licked off the spatula, they are amazing
. A couple of random annotations, as noted in the original recipe on Martha's site --
* 23 key limes for 2/3 cups juice? Are they looking at them, poking 'em with a stick to get a few drops out, then throwing them away? You've got to be kidding me.
* In any case, it's tough to get key limes in Missouri in September, so I used bottled key lime juice. Each bottle had ~1/2 cup in them, and as a commenter had mentioned that they were a bit over-the-top with the full 2/3 cup called for, I used only 1 full cup for the double batch.
* I -wish- they made springform square pans.
* I also should try to remember that just because my mother has an armful of niftily-shaped spatulas, I do not also have the same resources. Hooray for lifting tiny custardy squares out of a 9x9 with a bread knife?
Original recipe is under the cut --
Key Lime Bars
Martha Stewart Living
1 cup plus 2 1/2 tbsp finely ground graham cracker crumbs (this is about 5-6 whole graham crackers)
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 (1/2 cup if using bottled juice)
1 can sweetened condensed milk, (14 ounces)
2 Key limes, thinly sliced into half-moons
Freshly whipped cream
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. Wrap well and refrigerate at least 4 hours (or overnight).
Cut into 2-by-2-inch bars. Garnish bars with whipped cream and a slice of lime.
In other news, we're gearing up for the wedding. I'm SO FAR BEYOND the "I wish it was over" stage, but despite that things are coming together. We've got clothes (well, I do... still no idea what Dan'll be wearing). We have my ring, and his is en route. We have an officiant, we have food, we have guests. It's a party!