28 Dec Lime Raspberry Bars

Lime Raspberry Bar

Craving some citrus and missing the hot summer days, I decided to whip up some key lime bars with a raspberry whipped cream and candied lime peels.

Ingredients for Candied Lime Peels:

2 cups granulated sugar (plus extra sugar for dusting)

1 cup water

2 limes (skins julienned)

Ingredients for Lime Bar Crust:

1 1/2 cups finely crushed graham crackers (about 12 crackers)

1/4 packed light brown sugar

2 tablespoons all-purpose flour

5 tablespoons melted butter

Ingredients for Lime Bar Filling:

8oz. softened cream cheese

1 1/2 cups granulated sugar

2 eggs

1/4 cup freshly squeezed lime juice

1 table spoon grated lime peel

Ingredients for Raspberry Whipped Cream:

1/2 cup whipping cream

1/2 cup fresh raspberries

6 tbls granulated sugar

Directions:

Start with the candied lime peel as they take the longest. First combine sugar and water in a medium saucepan on medium heat. Heat until sugar is dissolved and then put aside. While sugar is heating and dissolving, you should take the julienned lime peel put it in a small saucepan filled with cold water (just enough to fully cover the lime peels). Put this saucepan on medium high heat until it begins to boil. Drain the lime peel and wash with cold water. Repeat this process 3 or 4 times. In this process you are trying to blanch the lime peel. After the peel is completely separated from the soft inner white, place them in the prepared sugar syrup and stir at medium high heat for about 10 minutes. Remove from the sugar syrup and lay on wire rack to cool. Sprinkle with granulated sugar.

Preheat oven to 350 degrees F.

To make the crust, take the graham crackers and run them through a food processor until finely crushed. Combine with flour, and light brown sugar. Pour melted butter in two parts over the crumb mixture. Grease the bottom of a 13×9 in. baking pan and tightly pack the crumbs in. Bake for 15 minutes. Set aside.

To make the filling, combine cream cheese and sugar using an electric mixer on medium speed. Add eggs one at a time. Add lime juice and zest. Pour over crumb mixture and bake again for 18-20 minutes or until the sides pull loosely from the pan. Let sit for 2 hours.

To make the whipped cream, puree the raspberries using a food processor. Push the puree through a sieve to get rid of all seeds. Using an electric mixer, whip cream until stiff peaks form. Add sugar one tablespoon at a time until well incorporated. Finally add in the raspberry puree and beat until incorporated.

Cut squares into 2-inch bars, top with whipped cream and candied lime peels, enjoy!

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