How to make lime bars that resemble lemon bars

[Anonymous]

I have a lemon bar recipe that I love, works perfectly. I would like to switch it up and substitute limes for the lemons and see how that tastes (I love lime).

Do you think that the properties of lemons and limes are similar enough that I would just do a 1:1 substitution? ie, if the original called for, say, 1/2 cup of fresh squeezed lemon juice, would you just swap on 1/2 c. of fresh squeezed lime juice? Or are limes more 'intense' or something, requiring me to use less pure lime juice. [I assume the amount of zest would be the same, but correct me if I'm wrong on that].

2nd Q: assuming I'm not going to find a Key lime in D.C. ... for the liquid, would you use:
a) bottled Key lime juice, or
b) juice freshly squeezed from whatever lime I can find at the store today.

Many thanks!

[Anonymous]

looks like you will be fine.

http://allrecipes.com//HowTo/common-ingredient-substitutions/Detail.aspx

http://www.startribune.com/lifestyle/taste/11427521.html?page=all&prepage=1&c=y#continue

tell us how it goes

[Anonymous]

My little Giant often sells bags of key limes. They're tiny, so just be sure to buy enough of them to get the amount of juice you'll need. Lime bars sound delicious!

[Anonymous]

I would not use bottled juice. America's Test Kitchen says that regular limes are a fine substitute for key limes.

[Anonymous]

OP, pls. post your recipe for lemon/lime bars. I LOVE those and I'm still searching for a good recipe. TIA

[Anonymous]

I'm 12:56 and I make these Key Lime Bars all of the time and they're awesome and so easy. They're perfect to take to a summer time cookout - just don't leave them out in the sun all day. I first saw them on America's Test Kitchen.

KEY LIME BARS

Crust
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly

Filling
2 ounces cream cheese , room temperature
1 tablespoon grated lime zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice , either Key lime or regular

Garnish (optional)
3/4 cup sweetened shredded coconut , toasted until golden and crisp

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

[Anonymous]

Have you ever tried to juice 40 Key limes for a recipe? I wouldn't recommend it. Try Persian limes or bottled Key lime juice.