Tequila Lime Bars

Did you see that movie with Felicity where she’s a waitress at a diner? In fact it’s called Waitress. And she bakes delicious pies inspired by her mood. Like, “I Hate My Husband Pie.”

I liked that movie. Probably because it was about delicious pies.

But anyway, if I was Waitress-Felicity I would have to give these lime bars a name like “I Don’t Know Nothing Lime Bars.” Which is how I felt after a meeting I had today. And which is actually fitting if you swig on the tequila bottle a bit in between measuring your ingredients and separating your eggs. Just sayin.

Thanks, Dani, for baking with me. It was fun…

Drunky Drunk/I Don’t Know Nothing Lime Bars

This recipe is part Emeril, part Guy Fieri. The filling was a thicker consistency than the jelly-like filling I’m used to with traditional lemon bars–it’s the condensed milk. But I decided I liked them. A lot. But I have a ton of citrus still, so stayed tuned for Lime Bars Take II. More tequila. Maybe with a pretzel crust. Oooooo…

For crust:
3/4 cup butter, plus extra for greasing pan
1 3/4 cups flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
3/4 teaspoon salt

For filling:
1/3 cup tequila
1/2 cup lime juice
5 large egg yolks, plus two egg whites
1 14-ounce can sweetened condensed milk
1 tablespoon sugar
kosher salt, optional

Start by greasing your 9’x13′ pan. Line it with a piece of waxed paper, then grease that. Then layer another sheet of waxed paper crosswise in the pan. Make sure the waxed paper comes up over the edge of your pan. You’ll use this to pull the bars out to cool.

Combine flour, confectioners’ sugar, corn starch & salt in a large bowl. Divide the butter into small pieces, and cut into the flour mixture with two forks until blended and crumbly. Transfer the dough into your prepared pan, placing a piece of waxed paper over the dough. Press into a flat even layer. Chill in the fridge for 30 minutes. Remove the waxed paper from the top of the crust.

Preheat oven to 350°F and bake the crust for 25 minutes or until light golden brown.

While the crust is baking, prepare your filling. Whisk together the tequila, lime juice, egg yolks, and sweetened condensed milk. In another bowl beat the egg whites and sugar to soft peaks. Carefully fold the egg whites into your tequila mixture. Pour filling over crust and sprinkle with a bit of salt if desired. Bake bars for an additional 25 minutes until filling sets.

To cool: Carefully grab the waxed paper edges, and pull the bars out of the pan. Transfer to wire rack. Cool and enjoy! Store in fridge.


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