Receta Lime Meringue Bars
Easter is in a
few days and despite the fact that I am a serious planner, I am not ready yet.
I'm a little nervous about buying eggs at the store because I have an
irrational fear there won't be any. Maybe I'm not a great planner, but I try
anyway. Remember that Spring Vegetable Bread I
made? I'm making that recipe into rolls for dinner. For whatever reason that is
pretty exciting me to me. I will post updated directions on the recipe to
reflect dinner rolls as well as the larger loaf.
I'm also making
something that I've never made before for my entree. I will post about that on
Monday, if it's good :). Dessert hasn't been decided yet, funny enough. You
would think that would be the first thing I would plan! I am not hosting Easter
dinner at my house though, we are going to my parents house, which I'm excited about
too. Going to my parents house is always relaxing and fun. I am obviously
bringing a few things though to contribute to dinner.
I love to plan
parties, especially with themes. One of my favorite parties is one that I don't
plan, but sometimes do have input to. My sister used to host an annual
Snowflake Ball, as it was known. It was always so much fun! The idea behind the
beginning of the Snowflake Ball was that the women who attended could wear
their old bridemaids dresses that they would otherwise not wear again. The guys
could wear anything for the most part. It was always fun to get all dressed up
again though and go to a party. The food was also a big part of it, lots of
appetizers mostly. My favorite was the "flaming cabbage" because it
was more novel than anything. We hollowed out a cabbage and popped a sterno in
there. It was served with the little mini hotdogs. The favorite dessert was
always homemade cream puffs. Hopefully the Snowflake Ball will resume next year
or the one after it. My sister lives in an apartment for now that doesn't
really work well with the Snowflake Ball logistics.
Now that I've
gone completely off track, I made these Lime Meringue Bars. I have to say, I
think they're pretty great. If you eat them before chilling them though then
the flavor isn't quite as pronounced and the cookie base is still soft. I
really do prefer the crust to be more firm and that is of course accomplished
by chilling the cookie bars. I love the way that these look aesthetically too
with the lightly browned meringue on the top. As always, if you have any
questions, feel free to comment or e-mail me! Happy Baking!
Lime Meringue Bars
Makes 36
Ingredients:
- - 1 cup flour
- - ½ cup powdered
- sugar
- - 1 teaspoon salt
- - ½ cup butter,
- melted
- - 2 tablespoons white
- chocolate chips
- - 2 eggs, lightly
- beaten
- - 1 cup granulated
- sugar
- - 2 tablespoons flour
- - ¼ teaspoon salt
- - 5 tablespoons lime
- juice
- - 2 egg whites
- - ½ cup granulated
- sugar
Directions:
1. Preheat the oven
to 350F. Line an 8x8 baking dish with nonstick foil. In a small bowl, whisk the
flour, powdered sugar, and salt, then stir in the butter. Press the dough
evenly into the baking dish. Bake the dough for 18-20 minutes or until the
crust is starting to become golden brown around the edges.
2. When the crust is
done sprinkle it with the white chocolate chips and put it back in the oven for
2-3 minutes. Remove from oven and spread the white chocolate chips into an even
layer on the cookie base, set aside.
3. In a medium bowl,
whisk together the eggs, 1 cup granulated sugar, flour, salt, and lime juice
until well blended. Pour the filling onto the crust while it’s still warm. Bake
for 18-20 minutes or until the filling is set and starting to turn golden
brown.
4. While the cookie
bars are baking, whip the two egg whites in the mixer until soft peaks form.
Slowly add the granulated sugar to the egg whites while the mixer is running.
Beat the egg whites until it’s almost stiff peaks. Once the cookie bars are out
of the oven, let them cool for a few minutes. Using a piping bag filled with
the meringue, pipe the meringue into lines on the cookie bars. Alternatively,
spread the meringue in a swirled pattern over the cookie bars using a spoon or
knife.
5. Using a blow
torch, lightly brown the meringue. Alternative, you could put the cookie bars
under the broiler for several minutes or until the meringue is golden brown on
the edges of the meringue.
6. Chill the cookie bars for at least 1 hour. Cut the bars
into squares. (I like to rinse the knife with water between cuts to keep the
cuts looking cleaner).
The original
recipe was Margarita Bars so you really should check it out!
This recipe may be linked up to: