It’s been on my radar for a while to produce a pan of key lime pie bars. Well: lime pie bars, at least, styled on par with how the official KLP is made. Persian limes take the place of Key limes (or the famous Nellie & Joe’s Key Lime Juice); I sub out the graham cracker crust, opting instead for pulverized Biscoff cookies; and I prefer an enhanced stabilized whipped cream atop once it’s all set up first in the fridge. Sometimes I make too much of that whipped topping.
Also: you cannot ask someone whose nickname in 8th grade was “Mr. Precise” to successfully work with the determined imprecision of quality parchment paper that must be fitted into an 8x8 non-stick pan. It cannot be done and there is a price to be paid regarding mental health. But when it is time to cut and serve, and the whole of it has been freed from its bakeware, the unpanned brick of beauty does offer up much cleaner slices. Then again: I think there are plenty of YouTube and Instagram recipe bloggers who have made a million reels about how to cleverly snip and cut a sheet to properly slip into the pan. I guess I have some self-schooling to do.
Adapted from "Key Lime Pie Bars," from Christina Marsigliese of ScientificallySweet.com. [Published 17 July 2023 / Modified 28 May 2024]
"Stabilized Whipped Cream," from Alyssa Rivers of TheRecipeCritic.com. [Published 02 November 2023]
No comments:
Post a Comment