|
Key Lime BarsThe Perfect Purée |
| Pastry Base Ingredients: | |||
| • | 1 cup cold butter, cut in small pieces | ||
| • | 1/2 cup sugar | ||
| • | 2 cups flour | ||
| Method: | |||
| 1. | Using a pastry cutter or in a food processor blend together the butter sugar and flour. | ||
| 2. | Press evenly into the bottom of a greased and parchment paper lined 9×13-inch baking pan. | ||
| 3. | Bake for 20 to 25 minutes at 350°F. | ||
| Lime Custard Ingredients: | |||
| • | 7 oz. The Perfect Purée of Napa Valley Key Lime Concentrate, thawed | ||
| • | 2 tbsp. The Perfect Purée of Napa Valley Lime Zest, thawed | ||
| • | 1 1/2 cups sugar | ||
| • | 1/4 cup flour | ||
| • | 4 eggs | ||
| Method: | |||
| 1. | Whisk together the sugar flour, eggs, lime zest and lime concentrate until the sugar is dissolved. | ||
| 2. | Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base. | ||
| 3. | Bake at 350°F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. The bottom should just be beginning to brown slightly at the top edges. Cool completely. Sprinkle with powdered sugar when cool. | ||