Friday, September 21, 2012

Key Lime Bars

Andy loves Key lime pie and when I saw fresh Key limes at the store last week, I decided to make a variation of his favorite dessert. Instead of a graham cracker crust, I used made a shortbread crust. The buttery richness is a perfect foil for the tart filling, which was inspired by the cherry-lemon pie my grannie makes for all family gatherings. It’s a simple combination of cream cheese, sweetened condensed milk, and fresh key lime juice. Very easy to make and delicious to boot!

Key Lime Bars
1 cup butter, softened
1 cup powdered sugar
1 tsp. vanilla
2 cups all-purpose flour
1/4 tsp. salt
1 can fat-free sweetened condensed milk
4 oz. cream cheese, softened
1/2 cup freshly squeezed Key lime juice

1. Beat butter in a medium bowl with an electric mixer until creamy. Gradually beat in sugar and vanilla until blended. Combine flour and salt, and gradually beat into butter mixture.
2. Press dough into a greased, parchment paper-lined square baking pan. Bake at 350° for 20 minutes or until done. Set aside, and allow to cool completely.
3. Beat sweetened condensed milk and next 2 ingredients until combined and smooth. Spread over top of shortbread. Chill for 2 hours, and cut into squares.

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