Triple Citrus Bars

Published July 1, 2006.

Why this recipe works:

To bring the essence of Key lime pie to our citrus bar recipe, we wondered if Key limes were really key. We found that regular lime juice was acceptable (fresh is essential, however), especially considering that we needed to squeeze far fewer regular limes (three) than Key limes (20) to get… read more

To bring the essence of Key lime pie to our citrus bar recipe, we wondered if Key limes were really key. We found that regular lime juice was acceptable (fresh is essential, however), especially considering that we needed to squeeze far fewer regular limes (three) than Key limes (20) to get the same amount of juice for our citrus bar recipe.

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Makes sixteen 2-inch bars

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime or lemon juice. Grate the zest from the citrus fruit before juicing, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the citrus flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two. Mince zest after measuring.

Ingredients

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