Apr 1, 2013

Happy Easter and Key Lime Bars!

Happy April! Its a brand new month and I'm revved up to seriously take care of some business this month!

I was home in Houston this weekend for Easter for some family time and R&R ...

Happy Easter from me and the little nugget!

Happy Easter from our pack of wippersnappers!


To kick off this month right, here's a great new recipe I tried this weekend ...

Key Lime Bars

Recipe Adapted from The Baker Upstairs

Crust:

  • 5 ounces animal crackers (about 2 1/2 cups animal crackers)
  • 3 tablespoons packed light brown sugar
  • Pinch salt
  • 4 tablespoons butter, melted

Filling:

  • 2 ounces cream cheese, softened to room temperature
  • 1 tbsp grated fresh lime zest (from about 2 limes)
  • 1 can (14-ounce) sweetened condensed milk
  • Pinch salt
  • 1 large egg yolk
  • 1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)
  • 1 drop green food coloring

Preheat the oven to 325 degrees. Line an 8-inch square baking pan with aluminum foil, letting two opposing edges hang over at least an inch or so. Grease the foil with cooking spray.

For the crust, process the animal crackers, sugar and salt together to fine crumbs in a blender or food processor. Drizzle the melted butter over the crumbs and pulse to incorporate. Sprinkle the mixture into the prepared pan and press the crumbs into an even layer. Bake the crust until fragrant and golden, about 15-18 minutes.

BTW, Animal Cracker Crust was WONDERFUL. If you can find them and food process them, I highly recommend replacing any graham cracker crust with this.


For the filling, while crust bakes, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth. Whisk in the egg yolk and lime juice until combined. Pour the filling evenly over the crust.
Thank goodness I was in my mom's fancy kitchen to use her electric juicer. Otherwise all the zesting/juicing would have taken like 2 hours.


Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes. Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Remove the bars from the pan using the foil overhang and cut into squares.


I didn't even get a photo of the final result -- they were gobbled up too quickly, and I tend to space out and want to stuff my face -- but they were so amazeballs. They really are just a little twist on your traditional lemon bar. Loved them!


Also, find me on here:

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I'm going to attempt Fat Mum Slim's Photo a Day Challenge again this month. Follow me on Instagram to see what I'm shooting!


4 comments:

  1. Cute easter dress! And I've gotta try those key lime bars! Yum!

    ReplyDelete
  2. Those bars look YUM! Love the pics of the pups and you in your cute dress! :)

    ReplyDelete
  3. I'm pinning this recipe. Key Lime is my dad's favorite! The crust looks so good!

    I'm revved up this month too. Here's to spring!

    ReplyDelete
  4. Mmmm, YUM! I love key lime pie. I'm definitely making these.

    Love your outfit too, girrrrl.

    ReplyDelete

Thanks for the comment! I"m sending you a big cuddly warm bearhug through the interwebs....

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