Neighbors gave us some key limes from their tree, so I made these Lime Pecan Bars for the Super Bowl party yesterday! I love the pecan shortbread crust and the filling is a sort of lime curd that is especially good with the key limes, but will work great with regular limes, too (either way, just make sure that you use fresh lime juice).
The party was hosted by a gluten-free household this year, so I made them with Red Mill Gluten-Free 1 to 1 Baking Flour and they were a big hit. Accidentally doubled the recipe below (that means I quadrupled the original – long story!), so I also took a batch into work today. There were zero leftovers, so I think that means everyone liked them as much as I did.
This recipe is from my Moosewood Restaurant Book of Desserts. The ingredients are doubled from the original, and use a larger pan, because when you’re making it for a potluck, the regular version just isn’t enough!
1 cup pecans
1/2 cup butter, melted
1 1/2 cup flour
2/3 cup brown sugar, packed
2 cups sugar
1 cup fresh lime or key lime juice
2/3 cup flour
Grated lime peel, optional
To make the crust, chop the pecans in a food processor until fine. Add in the butter, flour, and brown sugar and pulse until it forms a crumbly mixture. Press the mixture into a buttered 9 x 13 pan and bake at 325 degrees for 25 to 30 minutes or until golden brown along the edges.
Meanwhile, make the filling by whisking together the eggs and sugar. Using a hand mixer, add in the lime juice and flour and mix until combined.
When the crust comes out of the oven, immediately pour the filling over the crust. Cook the bars for another 20 minutes until the top is firm to the touch.
Let cool for one hour and cut into bars. You can also top them with the optional grated lime peel (makes them look prettier).
If you’re going to the potluck that same day, you can leave them out at room temperature. Otherwise, store in the fridge in an airtight container. Then, take them out of the fridge an hour or two before potluck time!