Mercy, these were SO GOOD! I’ve never used freshed squeezed key lime juice before (the store bought stuff is a decent shortcut) but I’m glad I did for this recipe. While my fingers got a bit sore from the squeezing, it tasted so incredibly fresh, mmm. I only discovered that I liked key lime a couple of years ago when I first made Dorie’s Florida Pie, which is an amazing combo of key lime and coconut. We had a bunch of raspberries we had recently defrosted that were pretty squishy and had lost their shape, not great for baking but perfect for making the raspberry puree. Next time I will let it cook longer, I was impatient and didn’t let it thicken as much as I should of. The end result was still spectacular though, a very fresh summary taste! I baked it in a 9×13 pan but next time I might try an 8×8 so they are thicker.
Key-Lime Raspberry Bars (from Culinary Concoctions by Peabody, adapted from The Greyston Bakery Cookbook by Sara Kate Gillingham-Ryan )
For the Crust:
1 ½ cups ground graham crackers (about twelve 2 ½ by 5 crackers)
3 TBSP sugar
1 TBSP freshly grated lime zest
1/8 tsp salt
6 TBSP unsalted butter, melted
For the Topping:
16 ounces cream cheese, at room temperature
2/3 cup sugar
2 egg yolks
½ cup freshly squeezed key lime juice
1 TBSP freshly grated lime zest (use regular limes…more colorful)
1/3 cup raspberry puree (see below)
Position rack in the center of the oven. Preheat to 350F.
Grease a 9-by-13 inch pan. Set aside.
Combine graham crackers, sugar, lime zest, ans alt in a bowl. Pour the butter over the mixture and blend with a fork. Press the mixture inti the bottom of the prepared dish. Bake for 10-12 minutes. Remove the pan from the oven and set it aside to cool slightly.
Meanwhile, in the bowl of and electric mixer set on medium speed, cream the cheese and sugar together. Add the egg yolks and continue to mix until will blended. Scrape down the bowl.
Add the key lime juice and lime zest and mix until well incorporated.
Pour the mixture over the warm crust, and make sure it is spread evenly. Drizzle raspberry puree in a random pattern over the top of the filling. Use a knife to swirl the puree into the filling. Do as much or as little of this as you like.
Bake for 30-35 minutes, or until the center of the topping is set and the top begins to color slightly. Remove the pan from the oven and set it on a wire rack to cool completely. Cut into bars.
2 pints of raspberries
1/2 cup sugar
lime juice, to taste
Combine ingredients in a saucepan and cook over medium heat, stirring occasionally, until berries have given up their juices. Bring liquid to a boil and continue to boil until liquid is thick but still fluid.
Run berries through a fine mesh strainer. Pressing down to make sure that you are forcing all the fruit and juices through. Refrigerate. This will make more than you need but is a versatile sauce that can be used for many things. Will last about 3-4 days.
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