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KEY
LIME BARS
2
1/2 cups all-purpose flour
1/2cup confectioners' sugar, plus extra
for dusting
1/2 cup (1 stick) cold unsalted butter,
cut into 1/2-inch cubes
3 ounces cold cream cheese, cut into 1/2-inch
cubes
1/4 teaspoon almond extract
4 eggs
2 cups granulated sugar
1/2 cup fresh lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract
Preheat
oven to 350°F.
In
food processor, combine 2 1/4 cups of the
flour, confectioners' sugar, butter, cream
cheese and almond extract. Pulse until mixture
is crumbly but holds together when squeezed.
Transfer dough to a 9-inch by 13-inch by
2-inch baking dish; press evenly into bottom
and 1/2 inch up sides.
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Bake
20 to 25 minutes, until lightly browned. Transfer
to wire rack; cool 10 minutes.
In
large bowl, whisk together eggs, granulated sugar,
lime juice, lime zest, vanilla and the remaining
1/4 cup flour. Pour over baked crust.
Return
to oven; bake for 22 to 24 minutes, until center
is just set. Transfer to wire rack; cool completely.
Cover and refrigerate at least 6 hours, or overnight.
Just before serving, cut into bars; dust tops
with confectioners' sugar. Store in refrigerator.
Makes
36.
Per
serving: About 133 calories, 2 g proteins, 23
g carbohydrates, 4 g fat, 27% calories from fat,
33 mg cholesterol, 15 mg sodium, 0 g fiber.
[Eating
Light, Women's
Day Special]
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