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Add a photoServings: 12
Ingredients
- 1 1/3 c. Flour plus more
- 1/3 c. Confectioners' sugar
- 1 1/2 Tbsp. Granulated sugar
- 1/4 tsp Coarse salt
- 3/4 c. Unsalted butter chilled, cut up
- 1 1/2 tsp Pure lime extract
- 1/2 c. Sugar
- 2 lrg Large eggs lightly beaten
- 1/4 c. Fresh key lime juice
- 2 tsp Grated key lime zest
- 4 Tbsp. Unsalted butter cut up
Directions
- Place the flour, confectioners' sugar, granulated sugar, and salt in the bowl of a food processor. Pulse till well-combined. Add in the butter, and pulse till coarse crumbs form. Add in the lime extract, and pulse just sufficient to mix. Transfer the dough to a clean work surface, and flatten, forming a disk. Wrap the dough in plastic, and transfer to refrigerator; refrigeratetill very hard, at least 2 hrs.
- Heat oven to 325 degrees. Line a baking sheet with a Silpat non-stick baking mat.
- Roll out the dough to an 1/8-inch thickness on a lightly floured surface. Using a 1 3/4-inch fluted cookie cutter, cut the dough into squares. Place squares on the prepared baking sheet, spaced about 1 inch apart. Bake till just golden brown, 15 to 17 min. Transfer to a wire rack to cold completely.
- Meanwhile, make the Key Lime Curd: Place sugar, Large eggs, lime juice, and zest in a medium nonreactive saucepan; set over medium-low heat. Cook, whisking constantly, till mix begins to thicken and holds the mark of the whisk, 10 to 12 min. Remove pan from heat, and whisk in the butter, a piece at a time, till well-combined. Strain mix through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Refrigerate3 hrs or possibly overnight to set the curd. (Makes 3/4 c.)
- To assemble the sandwiches, place 1 tsp. Key Lime Curd on the underside of half of the cooled squares. Top the curd with the remaining squares to create little sandwiches. Chill till hard, about 20 min, and serve.
- Makes 24 dessert sandwiches.
- Comments: Key limes are smaller than the more familiar Persian limes, and their skins are yellower in color. Native to southern Asia, the key lime was transported to Spain and Portugal by Arab travelers; explorers from these two countries introduced the fruit to North America in the sixteenth century. High in vitamin C, key limes mature in the summer months, but are generally available year-round in larger supermarkets and specialty-food stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 200 | |
| Calories from Fat 142 | 71% |
| Total Fat 16.17g | 20% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 62mg | 3% |
| Potassium 22mg | 1% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.32g | 9% |
| Protein 1.22g | 2% |
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