Key West Lime Bars

adapted from Chocolate and the Art of Lowfat Desserts by Alice Medrich

 

Servings - 16   Serving size - 1/16th   PP per svg - 3 points+

Calories - 112.3,   Total Fat - 2.5g,   Carb. - 20.7g,   Protein - 2.2g,   Fiber - 0.4g


3/4 cup all purpose flour

1/4 cup yellow cornmeal

pinch of salt

1/8 tsp. baking soda

2 TBS. unsalted butter, room temperature

1 cup sugar, divided

1 large egg, separated ( use yolk in base and white in lime layer ) 

1 TBS. nonfat, plain, yogurt

1/4 tsp. pure vanilla extract

2 large eggs

1/4 cup lime juice

zest of one lime

1 - 2 drops green food coloring ( optional)

1/4 cup all purpose flour

powdered sugar for dusting or cool whip free for topping


1.  For the base:  Preheat oven to 350 degrees F.  Spray an 8 inch square pan with cooking spray.  In a small bowl,  combine the flour, cornmeal, salt, and baking soda.  Set aside.  In a medium mixing bowl, beat the butter until creamy.  Add 1/3 cup granulated sugar and beat with hand mixer at high speed, until mixture begins to come together.  Beat in egg yolk, yogurt and vanilla.  Add the dry ingredients and beat on low until combined.  ( it will resemble coarse crumbs)  

2.  Pour dough out into prepared pan, and press down evenly.  Prick all over with fork.  Bake for 20 -25 minutes, or until light brown on top.  

3.  For the lime layer:  While the base is baking, in a large bowl, whisk the eggs and egg white with the remaining granulated sugar.  Whisk in the lime juice and lime zest and green food coloring, if using.  Whisk in the 1/4 cup flour.  Pour mixture over the hot baked crust.  The original recipe calls for a reduction in the oven temp to 300 degrees F at this point, however, I did not reduce the oven temp, and kept it at 350 degrees F.   Bake for 15 -20 minutes, or until tipping barely juggles in the center when you shake the pan gently back and forth. Cool on rack.  Chill before cutting into squares. 

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