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White Chocolate Key Lime Bars
by Tish Boyle
 Ginger and lime are both strong flavors, but they marry perfectly, particularly in this variation of the Florida treasure, Key Lime Pie.
Key lime is a shade tangier than the variety you find in the grocery store, Persian limes. Fresh Key limes are virtually impossible to find, so I recommend bottled Key lime juice, which is now available in many supermarkets and gourmet food shops. If you can't find that, then use the juice of fresh-squeezed limes — but not bottled reconstituted lime juice. These bars can be made up to three weeks in advance; when frozen, they can be cut cleanly. For the white chocolate topping, use a good-quality white chocolate, like Lindt.
| Gingersnap Crust |
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| 2 |
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cups gingersnap crumbs |
| 2 |
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tablespoons granulated sugar |
| 7 |
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tablespoons unsalted butter, melted |
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| Key Lime Filling |
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| 1 |
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large egg |
| 4 |
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large egg yolks |
| 2 |
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(14-ounce) cans sweetened condensed milk |
| 1 |
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cup bottled Key lime juice or freshly squeezed Persian lime juice |
| 1 |
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teaspoon freshly grated lime zest |
| 1/4 |
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teaspoon salt |
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| White Chocolate Topping |
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| 1/4 |
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cup whole milk |
| 1/4 |
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cup heavy cream |
| 8 |
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ounces good-quality white chocolate, chopped |
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| 1. |
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Make the crust: Position a rack in the center of the oven and preheat to 350?F. Line a 9-by-13-inch pan with aluminum foil, so that it extends 2 inches beyond the short ends of the pan. In a medium bowl, combine the gingersnap crumbs and sugar. Add the melted butter and mix until well blended. Press the mixture into the bottom of the pan in an even layer. Bake the crust until set, 7 to 9 minutes. Place the pan on a wire rack to cool while you make the filling. Reduce the oven temperature to 325?F. |
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| 2. |
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Make the lime filling: In a large bowl, whisk together the egg and yolks until well blended. Whisk in the condensed milk until blended. Whisk in the lime juice, lime zest, and salt. Pour the filling over the prepared crust. Bake until the filling is set, 20 to 22 minutes. Set the pan on a wire rack and let cool for 20 minutes. |
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| 3. |
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Refrigerate the bars for at least 2 hours, until chilled. |
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| 4. |
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Make the white chocolate topping: In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate. Remove from the heat; let stand for 30 seconds to melt the chocolate. Stir the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool at room temperature for 15 minutes, stirring occasionally, until thickened. |
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| 5. |
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Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting. |
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| 6. |
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Lift the bars out of the pan by the aluminum foil ends. Remove the foil and cut into 16 bars. Serve chilled. Store in an airtight container in the refrigerator for up to 3 days or frozen up to 3 weeks. |
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Yield: 16 bars
Copyright © 2002, The Good Cookie, by Tish Boyle (John Wiley & Sons, Inc.)
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