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Grease 8x8 glass baking pan. Preheat oven to 350 degrees Fahrenheit. To make the crust, use a hand mixer to beat butter for 30 seconds, add 1/4 cup sugar and salt and beat until fluffy. Stir in 1 cup flour until crumbly (dough will be on the dry side). Firmly pat dough onto the bottom of the pan. Bake for 15 minutes or until the edges are.
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For the key lime layer: Reduce oven to 325º F. Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined. Beat egg whites with an electric mixture until they begin to foam. Gradually add in granulated sugar and beat until light and fluffy and soft peaks have formed.
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Shortbread crust. Preheat the oven to 350°F (180°C) and line a 9×9 inch pan with parchment paper. In a food processor, blend together the softened butter, flour, lime zest, sugar, and salt until it creates a soft dough. Press dough into the bottom of the pan. It helps to use a glass or the bottom of a measuring cup to press it down.
Key Lime Bars with Pecan Shortbread Crust Cookies for England
Preparation. Preheat oven to 350˚F. Mix dough ingredients until crumbly dough forms. Press this into an 8"x8" baking dish lined with parchment paper, taking it 1/2" up the sides as well. Bake for 15-20 minutes. Beat eggs until foamy then add lime juice, granulated sugar, flour, cornstarch, vanilla, baking powder, and salt.
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Instructions. Preheat oven to 325°F. Spray a 13 x 9-inch pan spray with cooking spray, and line with parchment paper letting it hang over by 2-inches over the pan. In a food processor, process the graham crackers and cinnamon until finely ground. Pour into a medium-sized bowl and add the melted butter.
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Prepare the filling: In a medium bowl, whisk the eggs and granulated sugar until well incorporated. Add the 3 tablespoons of flour and whisk until combined, then whisk in the lime juice and zest. Pour the filling over the cooled crust, and bake 20-25 minutes longer, or until the filling has set.
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Bake 15-18 minutes or until lightly browned. Cool on a wire rack. In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and Key lime juice. Gently pour mixture over cream cheese layer.
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Place pan in oven and bake crust for 12-15 minutes or until golden brown. Set aside to cool completely. Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lime juice and lime zest (save a teaspoon for the top). Spread the filling into the pan evenly, swirling the top a bit.
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Preheat oven to 350 degrees. Toast chopped pecans in a single layer in a baking pan for roughly 5 minutes, until nuts are fragrant. Remove from heat and set aside. To make crust, cream butter, sugar, and flour together until mixture resembles large crumbs. Add in chopped/toasted pecans and stir to mix.
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Place in the oven and bake for 10 minutes until lightly golden. For the filling, place the egg yolks, sweetened condensed milk and heavy cream in a bowl and beat on low to break the egg yolks and get the mixture smooth, approximately 2 minutes. Add in the lime juice and beat on medium until thick and pale, approximately 2 minutes.
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While crust is baking prepare lime topping. In a medium sized bowl, whisk together sugar, flour, eggs, lime juice, and zest. Add a drop or two of green food coloring, if desired. Make sure the eggs are completely incorporated into the mixture. Set aside until crust is done baking.
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Make the whipped cream: Pour the heavy cream into a large, chilled mixing bowl. Use a whisk or electric mixer fitted with the whisk attachment (if using an electric mixer, start on a low speed and gradually increase to medium) to whip the cream. Once the cream starts to thicken, add the powdered sugar and salt.
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While crust bakes, beat eggs with an electric mixer on medium speed until light and foamy. Add sugar, flour, key lime juice, zest, baking powder, and salt. Mix until well combined. Pour key lime mixture over crust. Bake 22-25 minutes until edges are lightly golden and center is set. Cool in baking dish on rack.
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In another mixing bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, and key lime zest. Pour this heavenly mixture over the cooled shortbread crust. Return the pan to the oven and bake for an additional 15-20 minutes or until the filling is set. It should have a slight jiggle in the center when gently shaken.
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Empty the graham cracker crumbs into a mixing bowl, add in your melted butter and sugar. Stir to combine. Press the graham cracker crumb mixture into the 9×9 pan and press down into an even layer. Bake in the preheated oven for 10 minutes. In a second mixing bowl, combine the filling ingredients. Whisk to combine.
Key Lime Bars with Shortbread Crust Give it Some Thyme
Line an 8-inch square pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside. Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
