Key Lime Pistachio Shortbread Bars
Source of Recipe
Aunt Saunny
PISTACHIO SHORTBREAD CRUST:
1 cup flour
1/2 cup powdered sugar
1 cup toasted, finely ground pistachio nuts
1 cup butter, chilled and sliced in small pieces
Lightly grease and flour bottom and sides of 9x13-inch casserole dish.
Preheat oven to 350°. In a food processor, process flour, ground nuts,
powdered sugar,
and butter, briefly, just until butter pieces are pea-sized or smaller,
and mix is yellow and resembles a coarse cornmeal texture. Pour into
greased casserole dish and firmly press crust in place so it all holds
together. Bake crust at 3500 for 20 minutes.
FILLING:
4 eggs, slightly beaten
1 tablespoon grated lime peel
1 cup granulated sugar
1/2 cup shredded coconut,
1 cup light brown sugar unsweetened
1/2 cup key lime juice
Powdered sugar for sprinkling a top bars (about 1/3 cup
1 teaspoon baking powder
2 tablespoons flour
While crust is baking, process eggs in food processor, allowing them to
break up, and then gradually add sugars, lime juice, baking powder,
flour, grated lime peel, and coconut. Pour lime filling over hot
shortbread crust as soon as it comes out of oven. Return to oven for 25
additional minutes. Let cookies set 5-10 minutes prior to sprinkling powdered
sugar over them.
Cut into bars. Makes about 24 cookies.
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