Lime Bars with Shortbread Cookie Crust
By All-Clad
Images
Serves
Makes 16 servings
Ingredients
- Shortbread Cookie Crust :
- ¼ cup sugar
- ½ cup butter, softened, cut 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
Procedure
This recipe was designed for the All-Clad Prep & Cook.
Preheat oven to 350°F
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 the end of 1 minute. Add flour, cornstarch and salt. Mix at speed 8 for 1 minute or until crumbles form. Pat dough into 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.
For the 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 the end of 1 minute. Add the egg and egg yolk. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at the end of 1 minute. Replace the kneading / crushing blade with the mixer. Add the lime juice and salt. Launch the Sauce program at speed 3 at 210°F for 5 minutes until the cream thickens and comes to boil. Cool completely.
Pour lime cream over shortbread crust and refrigerate for 2 hours or until set.
Preheat oven to 350°F
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 the end of 1 minute. Add flour, cornstarch and salt. Mix at speed 8 for 1 minute or until crumbles form. Pat dough into 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.
For the 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 the end of 1 minute. Add the egg and egg yolk. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at the end of 1 minute. Replace the kneading / crushing blade with the mixer. Add the lime juice and salt. Launch the Sauce program at speed 3 at 210°F for 5 minutes until the cream thickens and comes to boil. Cool completely.
Pour lime cream over shortbread crust and refrigerate for 2 hours or until set.
Lime Bars with Shortbread Cookie Crust
By All-Clad
Serves
Makes 16 servings
Ingredients
- Shortbread Cookie Crust :
- ¼ cup sugar
- ½ cup butter, softened, cut 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
Procedure
This recipe was designed for the All-Clad Prep & Cook.
Preheat oven to 350°F
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 the end of 1 minute. Add flour, cornstarch and salt. Mix at speed 8 for 1 minute or until crumbles form. Pat dough into 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.
For the 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 the end of 1 minute. Add the egg and egg yolk. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at the end of 1 minute. Replace the kneading / crushing blade with the mixer. Add the lime juice and salt. Launch the Sauce program at speed 3 at 210°F for 5 minutes until the cream thickens and comes to boil. Cool completely.
Pour lime cream over shortbread crust and refrigerate for 2 hours or until set.
Preheat oven to 350°F
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 the end of 1 minute. Add flour, cornstarch and salt. Mix at speed 8 for 1 minute or until crumbles form. Pat dough into 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.
For the 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 the end of 1 minute. Add the egg and egg yolk. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at the end of 1 minute. Replace the kneading / crushing blade with the mixer. Add the lime juice and salt. Launch the Sauce program at speed 3 at 210°F for 5 minutes until the cream thickens and comes to boil. Cool completely.
Pour lime cream over shortbread crust and refrigerate for 2 hours or until set.