Cooking in the RV

Key Lime Shortbread Bars

I love good food. Who doesn't? While living in an RV, sometimes cooking can be challenging. But if you love good food as much as my husband and I do, it's worth figuring out how to get it done!

We've been on a diet, not strict, but trying to eat less, exercise more and staying away from the empty calories. Now that all that has been said, let's take a look at these scrumptious, sinful, decadent, my-oh-my-they'll melt in your mouth-Key Lime Pie Bars!

I've adjusted the original recipe to fit into a smaller pan that fits my RV-size oven better. It also makes less for us to be tempted with! If you want a standard 9x13-inch size pan of bars, just double the recipe.

Key Lime Shortbread Bars

Preheat oven to 350 degrees.

For the crust:

1 cup all purpose flour
1/2 stick (1/4 cup) butter
1/4 cup organic coconut oil (I prefer the oil with the hint of coconut flavor for this recipe)
1/4 cup confectioner's sugar
1/4 tsp vanilla
1/4 tsp salt, sea salt is preferred
2 cups all purpose flour

Combine flour, butter and coconut oil in a medium bowl and using a pastry blender, or fork, work shortening through flour, When crumbly, add sugar, salt and vanilla. Work into flour mixture until well combined.

Pour out into an 8x8-inch square pan (if using a glass pan, decrease oven temp. to 325 degrees) and press mixture evenly into bottom of the pan. Prick crust all over with a fork.

Bake at 350 degrees for about 20-25 minutes, or until just starting to turn brown on edges.

For the filling:

Two eggs
One egg yolk
1 cups sugar
2 T.  all purpose flour
1/4 cup Key Lime Juice (key lime is best)
Confectioner's sugar for decoration

Whisk the eggs and yolks with the sugar until light and fluffy. With the mixer running, add sugar slowly and continue whisking until well incorporated. Add flour and continue whisking until incorporated into the mixture. Add lime juice and continue whisking for 2 more minutes. Pour mixture into crust and bake at 350 degrees until top is lightly browned, 20-25 minutes.

Remove from oven and let cool. Scatter about 2 teaspoons of confectioner's sugar over top and cut into squares to serve.

*This recipe was inspired by Chef John on All Recipes: Chef John's Lemon Bars



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