Key Lime Bars With A Gingersnap Crust Recipe

Name: Key Lime Bars With A Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For crust; 1 cup gluten-free gingersnap crumbs (made by crushing gluten-free gingersnaps in the food processor); 1/4 cup sugar; 4 tablespoons butter (or margarine if making dairy-free); For filling; 3 eggs; 1 1/4 cups sugar; 3 tablespoons cornstarch; 3/4 teaspoon baking powder; 1/3 cup key lime juice (fresh or from frozen concentrate, bottled is not as tasty in this recipe); Zest of 2 limes; Confectioner's sugar for dusting

Servings: persons

For crust
1 cup gluten-free gingersnap crumbs (made by crushing gluten-free gingersnaps in the food processor)
1/4 cup sugar
4 tablespoons butter (or margarine if making dairy-free)
For filling
3 eggs
1 1/4 cups sugar
3 tablespoons cornstarch
3/4 teaspoon baking powder
1/3 cup key lime juice (fresh or from frozen concentrate, bottled is not as tasty in this recipe)
Zest of 2 limes
Confectioner's sugar for dusting

1
Preheat the oven to 350 F degrees. Line an 8X8 inch baking pan with foil so that the foil hangs over the sides of the pan, and spray the foil with nonstick baking spray.
2
Place the butter or margarine in a medium bowl and microwave until melted. Add sugar and crumbs and stir until well combined. Press crumb mixture evenly into the bottom of pan. Bake for 10-12 minutes or until lightly golden. Let the crust cool while making the filling.
3
Place the eggs in the bowl of an electric mixer fitted with the whisk attachment and whisk the eggs on medium-high speed until they thicken, about 2 minutes. Slowly add the sugar while continuing to whip on medium-high, until the mixture is very thick and pale colored, about 5 minutes.
4
Combine the cornstarch and baking powder and stir together to blend well. Add to the egg mixture and blend together on medium speed, scraping down the sides of the bowl if necessary. Add the lime juice and zest and mix well. Pour the filling over the the crust and bake for 30-35 minutes, until the top is set and light golden and a tester inserted into the center comes out clean or slightly damp. Cool completely on a wire rack.
5
Lift the cooled bars from the pan using the foil and place on a cutting board. Peel the foil away from the sides and cut into 2-inch squares. Dust with confectioner's sugar and serve.

596

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For crust, 1 cup gluten-free gingersnap crumbs (made by crushing gluten-free gingersnaps in the food processor), 1/4 cup sugar, 4 tablespoons butter (or margarine if making dairy-free), and more.

Yes, Key Lime Bars With A Gingersnap Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Key Lime Bars With A Gingersnap Crust

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