Saturday, May 01, 2010
Margarita Lime Squares on Sacramento & Company
I still can't believe I am living in California. Not only that, but that I get asked to go on local tv for something I do as a hobby. So much thanks to InAlliance for asking me to be involved with this year's Chef Challenge, and to News 10 for having me as a guest on Sacramento and Company (for the second time since I have lived here!!)
I also have to thank CC for my awesome chef coat. It is an early birthday present. :)
Readers, I hope you make these squares and enjoy them as much as Guy and Melissa did! Below is the recipe. :)
Margarita Lime Squares
3 sticks (1 1/2 cups) unsalted butter, softened
2/3 cup confectioner's sugar
1 teaspoon lime zest
1 cup all-purpose flour
2 cups crushed pretzels (salted kind)
6 large eggs
2 2/3 cups granulated sugar
1/2 cup margarita mixer (non alcoholic)
4 Tbs lime juice
1 teaspoon lime zest
1 tsp double acting baking powder
6 Tbsp all-purpose flour
1/4 teaspoon salt
Pre-bake the crust.
Preheat the oven to 350°F. In a bowl with an electric mixer, cream the butter, add 1/3 cup confectioner's sugar, beat until it is light and fluffy. Mix in 1 teaspoon of the lime zest, salt.
Mix the flour and crushed pretzels together, then add to butter and sugar a 1/4 cup at a time, beating after each addition. Beat the mixture until it is well combined.
Spread the batter evenly in a 13x9-inch baking dish. Bake in the middle of the oven at 350°F for 12 to 15 minutes, or until browned lightly around the edges.
While the crust is baking, in a bowl whisk together the eggs, sugar, the mixer and lime juice, the remaining teaspoon of lime zest, 6 Tbsp of flour, and the baking powder. Whisk until well blended.
Pour the mixture over the pre-baked crust. Bake at 350°F for 15 to 20 minutes or until the top is golden. While the lime squares are cooling, make the icing.
4 Tbs Butter (softened)
1/2 cup margarita mixer
1-2 Tbs lime juice
4 cups powdered sugar
Mix butter, sugar, mixer and lime juice together to make icing pouring consistency, but not too thin. Cut the bars into squares, then pour over the cooled cookies. Sprinkle margarita salt to garnish each.