Key lime pie bars are refreshing
One of the best parts of each season, at least for a baker, is the corresponding desserts: the comforting desserts in the fall and winter season, and the start of light, refreshing desserts in the spring and summer.
There’s just something about pumpkin and apple flavors once September is underway that isn’t the same during the summer.
Pumpkin may be one of my favorite flavors of all time, but I just couldn’t even give it the time of day right now.
I know some people would still go for a big, dense piece of chocolate cake in the summer, but that’s just not something that sounds good to me when the temperatures are above seventy-five degrees.
It’s the time for tart, cold, fruity things that don’t weigh you down or make you feel warmer.
Things that can cool you down, like ice cream, or desserts that taste best served cold.
Recently I needed to find just this kind of summer dessert to accompany an Asian dish that we were having for dinner with some friends of ours.
It needed to be light and maybe a bit tart, which made me think of key lime.
Although I do have a great key lime pie recipe that I just tried out for the first time, we’re going to start off the lime desserts with bars instead.
These are something that are firm enough to be eaten like a cookie but could absolutely pass as a fork and plate dessert, topped with fresh whipped cream if you wanted to fancy it up a little bit.
The kind of dessert that you can’t feel after eating, if you know what I mean.
Without any further delay, here is a super simple, super refreshing summer recipe to add to your collection.
As always, thanks for reading and happy summer from hbk!
KEY LIME PIE BARS
SHORTBREAD BASE INGREDIENTS
1 C. cold butter, cubed
¢ C. granulated sugar
2 C. flour
1 ¢ C. granulated sugar
™ C. flour
2/3 C. lime juice
zest of one lime
¢ C. Powdered sugar
SHORTBREAD BASE INSTRUCTIONS
1. Preheat oven to 350 degrees and prepare a 9×13 pan with parchment paper.
2. Using a pastry cutter food processor, blend together the butter, sugar and flour.
3. Once this mixture resembles cookie dough, press evenly into the bottom of pan.
4. Bake for 20 to 25 minutes, or until lightly browned around the edges.
1. While the shortbread is baking, use a medium mixing bowl to whisk together the filling ingredients all at once.
2. Allow mixture to rest until shortbread is done baking, about 10-15 minutes.
3. Upon pulling shortbread from the oven, whisk again, and immediately pour on top of shortbread.
4. Bake at 350 degrees for an additional 20 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. If necessary, you can put this dessert in the freezer for 20 minutes before serving cold.
5. Dust with powdered sugar and serve! Yields 18-24 servings.
Katy Wise is a Fredonia resident.