A classic Key Lime bar is made better by the addition of strawberry compote. The sweet-tangy combo is reminiscent of spring, and the recipe can be adapted to use any berry or fruit compote.
1⁄2 pound unsalted butter, softened
1⁄2 cup confectioners’ sugar, plus extra for garnish
2 1⁄3 cups all-purpose flour
1 cup strawberry compote, or preserves (see note)
4 eggs plus 1 egg yolk
2 cups granulated sugar
1⁄3 cup Key lime juice
1 tsp. baking powder
- Cream butter and confectioners’ sugar until light and fluffy; add 2 cups flour and stir until a soft dough forms. Pat into a prepared, 9 x 13-in. baking pan and bake 15 min. at 350°F until firm but not brown; cool in pan on a rack. Spread with strawberry compote, leaving a 1⁄4-in. border.
- Whisk eggs and egg yolk until foamy. Whisk in granulated sugar, Key lime juice, remaining flour, and baking powder.
- Pour egg mixture over compote and bake 30-35 min. longer, until the topping is set and lightly browned. Sprinkle top with confectioners’ sugar, cool, and cut into bars.
Note: For strawberry compote, cook 3 pints strawberries with 1 cup sugar until softened. Cool and puree.