White Chocolate Key Lime Bars

By Realtychick

Ingredients

• Cookie crust:
• 1 cup unsalted butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• Pinch kosher salt
• Lime Filling:
• 4 large eggs, lightly beaten
• 2 cups sugar
• 6 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice)
• 2 teaspoons grated lime zest
• White Chocolate Topping:
• 1/3 cup heavy cream
• 8 oz white chocolate

Details

Servings 20

Preparation

Step 1

Preheat the oven to 350 degrees F.


Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.


To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.


Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.


To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.

Allow the bars to cool completely.

For the white chocolate topping:

In a medium saucepan, bring the cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool.

Pour the cooled white chocolate topping over the completely cooled bars and, using a small, offset metal spatula, spread it into an even layer.

Garnish with lime zest. Can be served room temp or frozen