Almond Key Lime Bars
2 to 3
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1/2 cup plus 3 tbsps. sliced almonds, toasted*
Pillsbury BEST® All Purpose Flour
1/2 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon salt
6 tablespoons butter
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/2 cup key lime juice or regular lime juice
3 large egg yolks, beaten
1 teaspoon grated lime peel
3 drops green food coloring, if desired
WHIPPED TOPPING (optional)
1 cup (1/2 pt.) heavy cream
4 ounces mascarpone cheese or cream cheese, softened
1/4 cup powdered sugar
HEAT oven to 350°F. Line a 13 x 9-inch baking pan with foil.
CHOP finely 1/2 cup almonds. Combine chopped almonds, flour, powdered sugar, almond extract and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is the size of peas. Press in bottom of prepared pan. Press remaining 3 tablespoons sliced almonds into crust mixture.
BAKE 20 minutes or until edges are light brown. Cool.
REDUCE oven temperature to 325°F. Combine sweetened condensed milk, lime juice, egg yolks, lime peel and food coloring, if desired, in large bowl. Beat until smooth. Pour over crust.
BAKE 20 minutes or until center is set. Cool 2 hours. Cut into bars. Decorate with Whipped Topping.
BEAT cream, cheese and sugar in small bowl until smooth and stiff peaks form. Top each bar with cream mixture using a pastry bag or spoon.
*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
For a thicker bar, double cookie bar ingredients; proceed as above.