Saturday, July 23, 2011

Scrumptious Saturday!

Neely's Lime Bar Recipe, from Down Home With the Neelys on Food Network
I've made this dessert before, and it's the perfect summer treat! Super easy, and seriously yummy


Cookie crust:

  • 1 cup unsalted butter
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • Pinch kosher salt

Lime topping:

  • 4 large eggs, lightly beaten
  • 2 cups sugar
  • 6 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice)
  • 2 teaspoons grated lime zest
  • Confectioners' sugar, for garnish


Preheat the oven to 350 degrees F.
Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.
Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.

and our cocktail: Perfectly Fresh Margaritas again, super yummy, and this recipe makes a pitcher for 6
1 1/2 cups gold tequila
3/4 cup of triple sec
3/4 cup fresh lime juice, or more if a tangier margarita is desired
2 tablespoons of sugar
8 cups of crushed or blended ice
6-8 lime wheels (not wedges)
salt to rim, and lime wedges to garnish
Combine tequila, triple sec, lime juice and sugar in a pitcher, and stir to completely dissolve sugar. Add crushed ice and fresh lime wheels, stir lightly. Rim margarita glasses with salt and garnish with a lime wedge to serve. Enjoy!

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