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Bars, Key Lime (D)
Source: Leslie Lafferandre, adapted from "The 40th Anniversary Delray Affair Cookbook" (Greater Delray Chamber of Commerce), June 6, 2002 South Florida Sun-Sentinel
Yield: 20 bars

Cookie Crust:
2 cups flour
1/2 cup confectioners' sugar
1 cup butter, softened

Key Lime Filling:
2 cups sugar
4 egg
1/3 cup key lime juice
1/4 cup flour
1/2 teaspoon baking powder
1-1/2 tablespoons confectioners' sugar, for dusting

Make Crust:
Preheat oven to 350°F.

Mix flour and confectioners' sugar together. Using a knife or pastry cutter, cut butter into flour mixture until it clings together in a ball. Or you can use a food processor fitted with the metal blade; process until mixture forms a ball. Press into bottom of a 9"x13" baking dish. Bake 25 minutes.

Make Filling and Assembly:
In a blender or food processor fitted with the metal blade, combine sugar, eggs, and lime juice. Then add flour and baking powder; blend to combine. Pour into baked crust and bake another 25 minutes. Cool and then dust top with confectioners' sugar. Keep refrigerated or freeze for longer storage.

Posted by Ellie Stolber

Nutritional Info Per Serving: 238 calories, 39% calories from fat, 3g protein, 35g carbs, .39g total fiber, 10g total fat, 62mg cholesterol, 115g sodium