Lime Bars with Shortbread Cookie Crust

Lime Bars with Shortbread Cookie Crust

Dessert 

  • 16

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • Shortbread Cookie Crust:
  • ¼ cup sugar
  • ½ cup butter, softened, cu into pieces
  • ½ tsp vanilla extract
  • 1 cup all-purpose flour
  • 3 Tbsp cornstarch
  • ¼ tsp Kosher salt
  • Lime Cream:
  • ¾ cup sugar
  • ¼ cup butter, softened, cut into pieces
  • 1 Tbsp freshly grated lime zest (1 large lime)
  • 1 egg plus 1 egg yolk
  • ¼ cup freshly squeezed lime juice
  • ½ tsp Kosher salt

Preparation

1. Preheat oven to 350°F.

2. Place sugar, butter, and vanilla in the bowl fitted with the kneading/crushing blade. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at end of 1 minute. Add flour, cornstarch, and salt. Mix at speed 8 for 1 minute or until crumbles form. Pat dough into an 8 x 8-inch baking pan. Poke crust several times with a fork. Bake for 20-22 minutes or until very lightly browned. Cool completely.

3. For lime cream, place sugar, butter and lime zest in the bowl fitted with the kneading/crushing blade. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at end of 1 minute. Add egg and egg yolk. Mix at speed 8 for 1 minute scraping sides and bottom of the bowl at 30 seconds and at end of 1 minute. Replace the kneading/crushing blade with the mixer. Add lime juice and salt. Launch the Sauce program at speed 3 at 210°F for 5 minutes or until cream thickens and comes to a boil. Cool completely.

4. Pour lime cream over shortbread crust and refrigerate for 2 hours or until set.