Triple Citrus Bars
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Appears in Cook's Illustrated July/August 2006, America's Test Kitchen TV
Our first cracks at transforming Key lime pie into a cookie left us with a thick, dry crust--and too much lime on our hands. We wanted to raise the bar.
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 few...