Tuesday, May 18, 2010

Mexican Lime Bars

I get the Western Horseman Magazine, and in every issue there is a recipe. For June the recipe is Mexican Lime Bars. Now this recipe is different because it said to cook the crust but not to cook the filling when you add it, but it has 4 eggs in the filling. Very odd. But I decided to try it any way, it says to chill it until set.  I made it last night and let it sit in the fridge for a night and a day. When I came home tonight the filling still wasn't set, I decided I needed to bake it. I baked it for 35 minutes! I don't know if that was too long, but the center didn't seem like it was setting up. They turned out delicious though! Here is the recipe:

2 cups flour
1/2 cup powdered sugar
1 cup butter
1/2 teaspoon salt

4 eggs 
1/3 cup fresh lime juice
1/4 cup flour
2 cups sugar
1 tablespoon grated lime zest
1/2 teaspoon baking powder
1 drop of green food coloring(optional)
1 cup powdered sugar

Combine crust ingredients and blend with a fork. Press mixture into a greased, 9 by 13 inch baking dish, and then bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Beat eggs and lime juice. Stir in flour, sugar, zest, and baking powder. Add food coloring if desired. Mix well, pour over baked crust and allow dessert to chill until set. Sprinkle with powdered sugar before cutting into bars. 

Note: I don't think the chilling technique works well, so I baked mine at 350 for and additional 35 minutes, that may have been to long so keep and eye on it since it could take less time.


1 comment:

Anonymous said...

I am trying the recipe now and like you, was wondering about the non-cooked eggy filling. I looked up other lime bar recipes on the internet (the crust is baking as I write) and several other similar recipes said to pour topping over cooked crust and bake an additional 25 minutes. I'll try it that way. Thanks for your tips and ideas, you confirmed my concerns!