I’ve wanted to make some lime bars for awhile now. The craving came when I was talking to the gal at our local flour mill. She was selling me some flour and she mentioned a coconut lime bar. I was all excited to start baking and make a shortbread crust using my new coconut flour. But… the final product was horrible. HORRIBLE!
Seriously, how can butter, powdered sugar, and coconut flour = disaster? I don’t get it. But as I was dumping the whole mess in the garbage, I remembered I had some biscotti crust left over in the freezer. It was from the biscotti crust from my Chevre Cheesecake Appetizers we had at our Foodbuz 24 24 24 Wine Dinner.
PERFECT. It saved the day!
I made a batch of lime bars in my new bar pan and I was lucky I got a picture of the last bar. They were gone in a flash of an eye.
Yes, that good!
With more limes begging to be use, and more crust in the freezer, I had to make these cute little tarts.
I was short a little bit of lime juice, so I added the juice of one big lemon. Hence the name, Lemon Lime Tarts!
These are so quick, so good, and so refreshing, Sweet crust paired with tart filling, just thinking about them makes me pucker!
Bake some today. You’ll be glad you did!
Lemon Lime Tarts
6 ounces soft butter
1-1/2 cup confectioner’s sugar
2 cups all-purpose flour
1 cup biscotti crumbs
1/2 cup ground walnuts
For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup lime and lemon juice
1 tsp lemon or lime zest
Heat the oven to 350F,
Place butter, confectioner’s sugar, flour, walnuts and biscotti crumbs in a 5-quart mixing bowl with a paddle attachment. Beat on low speed until ingredients are incorporated. Do not over mix.
Press the dough into pan, being careful to press the dough evenly on the bottom and sides of pan.
Whisk egg yolks, sweetened condenced milk, and juice till well mixed. Pour into prepared crust and bake 15 minutes or till set. Cool completely.
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