Friday, March 29, 2013

Lime Meringue Bars



Easter is in a few days and despite the fact that I am a serious planner, I am not ready yet. I'm a little nervous about buying eggs at the store because I have an irrational fear there won't be any. Maybe I'm not a great planner, but I try anyway. Remember that Spring Vegetable Bread I made? I'm making that recipe into rolls for dinner. For whatever reason that is pretty exciting me to me. I will post updated directions on the recipe to reflect dinner rolls as well as the larger loaf.



I'm also making something that I've never made before for my entree. I will post about that on Monday, if it's good :). Dessert hasn't been decided yet, funny enough. You would think that would be the first thing I would plan! I am not hosting Easter dinner at my house though, we are going to my parents house, which I'm excited about too. Going to my parents house is always relaxing and fun. I am obviously bringing a few things though to contribute to dinner. 

I love to plan parties, especially with themes. One of my favorite parties is one that I don't plan, but sometimes do have input to. My sister used to host an annual Snowflake Ball, as it was known. It was always so much fun! The idea behind the beginning of the Snowflake Ball was that the women who attended could wear their old bridemaids dresses that they would otherwise not wear again. The guys could wear anything for the most part. It was always fun to get all dressed up again though and go to a party. The food was also a big part of it, lots of appetizers mostly. My favorite was the "flaming cabbage" because it was more novel than anything. We hollowed out a cabbage and popped a sterno in there. It was served with the little mini hotdogs. The favorite dessert was always homemade cream puffs. Hopefully the Snowflake Ball will resume next year or the one after it. My sister lives in an apartment for now that doesn't really work well with the Snowflake Ball logistics.

Now that I've gone completely off track, I made these Lime Meringue Bars. I have to say, I think they're pretty great. If you eat them before chilling them though then the flavor isn't quite as pronounced and the cookie base is still soft. I really do prefer the crust to be more firm and that is of course accomplished by chilling the cookie bars. I love the way that these look aesthetically too with the lightly browned meringue on the top. As always, if you have any questions, feel free to comment or e-mail me! Happy Baking!




Lime Meringue Bars
Makes 36

Ingredients:
- 1 cup flour
- ½ cup powdered sugar
- 1 teaspoon salt
- ½ cup butter, unsalted, melted

- 2 tablespoons white chocolate chips
- 2 eggs, lightly beaten
- 1 cup granulated sugar
- 2 tablespoons flour
- ¼ teaspoon salt
- 5 tablespoons lime juice

- 2 egg whites
- ½ cup granulated sugar

Directions:
1. Preheat the oven to 350F. Line an 8x8 baking dish with nonstick foil. In a small bowl, whisk the flour, powdered sugar, and salt, then stir in the butter. Press the dough evenly into the baking dish. Bake the dough for 18-20 minutes or until the crust is starting to become golden brown around the edges.
2. When the crust is done sprinkle it with the white chocolate chips and put it back in the oven for 2-3 minutes. Remove from oven and spread the white chocolate chips into an even layer on the cookie base, set aside.
3. In a medium bowl, whisk together the eggs, 1 cup granulated sugar, flour, salt, and lime juice until well blended. Pour the filling onto the crust while it’s still warm. Bake for 18-20 minutes or until the filling is set and starting to turn golden brown.
4. While the cookie bars are baking, whip the two egg whites in the mixer until soft peaks form. Slowly add the granulated sugar to the egg whites while the mixer is running. Beat the egg whites until it’s almost stiff peaks. Once the cookie bars are out of the oven, let them cool for a few minutes. Using a piping bag filled with the meringue, pipe the meringue into lines on the cookie bars. Alternatively, spread the meringue in a swirled pattern over the cookie bars using a spoon or knife.
5. Using a blow torch, lightly brown the meringue. Alternative, you could put the cookie bars under the broiler for several minutes or until the meringue is golden brown on the edges of the meringue.  
6. Chill the cookie bars for at least 1 hour. Cut the bars into squares. (I like to rinse the knife with water between cuts to keep the cuts looking cleaner). 


Recipe adapted from Bluebonnets & Brownies (guest post by Sugarcrafter
The original recipe was Margarita Bars so you really should check it out!


This recipe may be linked up to:

· Inside BruCrew Life - Time to Sparkle Tuesday's
· Pint Sized Baker - Marvelous Mondays 
· The Mandatory Mooch - Tasty Thursdays 
· Back For Seconds - Back For Seconds Social Link Party
· Real Housemoms - Fabulous Fridays! 
· Lemons For Lulu - Saturday Share with Us Link Party
· Kitchen Meets Girl - What's In Your Kitchen Wednesday
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mom's Test Kitchen - Wonderful Food Wednesday's
· The Real Housewives of Riverton - Riverton Housewives Round Up
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· A Slice of Southern - Southern Sundays 



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