My daughter and I love to look at the beautiful photos on foodgawker. If you are not familiar with foodgawker, you have to check it out. You can see Supper Club’s foodgawker photo gallery here. You can just scroll through pictures and if you see something that interests you, just click on the picture and it will take you to the website of the recipe. They are really particular about the photos they will accept so there are some gorgeous photos. It is like Pinterest with beautiful photos of food!
My daughter saw this recipe for Key Lime Bars and immediately wanted to make them. We love key lime at our house. The recipe is from a food blogger named Gerry and his blog Foodness Gracious.He also has a Facebook page that can be found here. His photo is gorgeous!
- For the crust
- 2 sticks of unsalted butter at room temperature
- ¾ cup of granulated sugar
- ¼ cup of packed brown sugar
- 2 cups of all purpose flour
- Pinch of salt
- ½ teaspoon of chopped fresh mint
- For the lime filling
- 4 large eggs
- 1½ cups of sugar
- 6 tablespoons of flour
- ½ cup of fresh lime juice (I used about 23 key limes but regular limes would work, enough to make one half cup of fresh juice)
- 2 teaspoons of lime zest
- 1 drop of green food coloring
- Powdered sugar and fresh mint for topping
- Preheat oven to 350 degrees. Butter a 9x13- inch baking pan and set aside.
- In the bowl of a stand mixer cream the butter and sugars until fluffy, 3-5 minutes. Stop the mixer and scrape the sides of the bowl. Add the flour, salt and mint. Beat on low speed until the mixture just comes together.
- Dump the crust mixture into the prepared pan and use your finger tips to spread it out evenly all over the base of the pan. Bake for 18-20 minutes, until slightly browned on top.
- To make the filling: While the crust is baking, In a medium bowl whisk together eggs and sugar until light and pale, about 8 minutes. Add the flour, lime juice, lime zest and green coloring. Whisk until completely blended.
- Remove the baked base from the oven and immediately pour the filling mix over the hot crust. Return to the oven and bake for 20-25 minutes, until brown around the edges and set in the middle.
- Cool completely in the pan. Cut into squares and dust with powdered sugar and more chopped mint. To store lime bars, place in an airtight container in the fridge for up to 4 days.
- Cook's Note: We used regular limes because we couldn't locate Key Limes. We are looking forward to trying it with key limes!
Reprinted with permission from Gerry at Foodness Gracious.
I’ve linked this recipe to the Church Supper over at Everyday Mom’s Meals.
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