Sunday, September 10, 2006

Key Lime Pecan Squares

key lime pecan bar


I’ve always heard that key limes are not widely available because they have thin, delicate skins which make them hard to store and ship. So I was surprised to find key limes at my supermarket. Well, I had to try them and the price was right ($1/pound). Key limes are smaller and have a thinner rind than the typical supermarket Persian lime. They are also higher in acidity.

I thought I would be using them to make key lime pie since that seemed like the thing to do with key limes. But being a big fan of lemon squares, I thought I would make key lime squares instead. When used in baking, key lime juice is often combined with sweetened condensed milk to cut some of the acidity, but I prefer the assertive, bright flavor of a citrus curd type of filling as opposed to a mellow creamy, milk-based one. The Moosewood Restaurant cookbook has a recipe that uses a pecan crust as opposed to the usual shortbread crust found paired with citrus squares or bars. The pecans and brown sugar in the crust seem to go very nicely with the zingy tartness of the key lime curd.

candied key limecandied key lime drying

I wanted to dress up my key lime squares and make them seem more special. Martha Stewart adorns her key lime pie with candied key lime slices. Since key limes are small, a slice would fit nicely on top of the square. So I channeled my inner Martha and did some candying. I simmered thin slices of key limes in simple syrup for about 45 minutes until the pith was translucent. Then I set the slices on a rack to air dry overnight. Although they were pretty, I can’t say I liked the taste. I found it a tad too bitter but some friends liked them, especially with the tart key lime filling.

key lime pecan bar z

Key Lime Pecan Squares
(16 squares)

Crust:
1/2 cup pecans, finely chopped
4 tbsp (2 ounces) unsalted butter, melted
3/4 cup all-purpose flour
1/3 cup light brown sugar

Filling:
3 extra large eggs
1 1/4 cup granulated sugar
2/3 cup freshly squeezed key lime juice
2 tsp key lime zest
1/3 cup all-purpose flour

Preheat oven to 325F. Butter an 8-inch square pan.

Make the crust first.
In a bowl, combine the pecans, melted butter, flour and brown sugar. Blend with fingers or a fork until mixture is well combined and crumbly. Press mixture evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes until crust is golden brown.

Make the filling while crust is baking.
In a bowl, whisk together eggs and sugar. Whisk in the key lime juice and zest. Sift the flour over the mixture and whisk until smooth. (Sifting the flour helps decrease the lumps of flour in the mixture.)

Remove crust from the oven when baked. Pour the filling over the still hot crust. Return to oven and bake at same temperature (325F) for 20 minutes or until the filling is set. Cool in pan for 1 hour before cutting into 16 squares (2x2-inch).

Optional: Dust key limes squares with powdered sugar and top with candied key lime slice.

16 comments:

Tanna said...

I really enjoyed following your logic how & why you did what you did. I love the pecan crust.
Beautiful, beautiful Key Lime Pecan Squares!

Jennifer said...

Those are beautiful! I like the candied key lime slice on top.

ooishigal said...

they look delicious!

clarice said...

Ohhh what a smart girl to candy the key limes and love the pecans. It is those small touches that make a dish. Clarice-who loves your blog

gilly said...

Your squares look lovely! I love the finishing touches on them.

julia said...

looks delicious, Mary!
I love key lime! =)
I have also Martha Stewart's cookbook, and had already noticed her candied slices, thinking I should try them (pear as well!) .
very nice you gave them a shot...it looks beautiful!

peabody said...

I love key lime. These look yummy. I have a great recipe where the bars have a gingersnap crust that is really quite yummy too.

Abby said...

The candied slices are too cute. Glad you photographed the whole process! Isn't that fun?

Mary said...

Tanna - Thanks! The pecan crust was a suprising delight.

Jennifer - I liked the way the candied lime slice looked on the powdered sugar.

Ooishigal - Thank you. I visited your blog but sadly my French is very bad. But I can look at your pictures. :)

Clarice - Yes, sometimes it's fun to dress food up. Almost like adding a nice purse or pretty earrings to an outfit.

Julia - I saw those pear chips in the MS baking book too! Sometimes it's fun to make the decorations.

Peabody - I definitely agree that gingersnaps would be great with lime too. Yum.

Abby - Most of the time I forget to capture the "during" pics. But I actually remembered this time.

Ellie said...

Absolutely gorgeous! And the wafer-thin slices of key lime on top look like little gems :)

Rachel said...

Pretty!

Brilynn said...

Those look great! Where were you a week ago when I needed a key lime recipe that wasn't pie??? I ended up with cookiesthat were pretty good, but these are definitely in a class of their own.

Joe said...

I love key limes!

Mary said...

Ellie - The lime slices did shine like jewels in the sunlight.

Rachel - Thanks!

Brilynn - I'm not sure why, but it seems like most key lime recipes are for pie. Your key lime cookies look pretty good.

Joe - I second that!

Dianka said...

Oh these look delicious! I'll have to look for key limes as well!

Ivonne said...

Mary,

Those are incredibly beautiful!