I wanted to call these Mojito bars and that's what I set out to accomplish but sometimes things go a little awry in the world of baking, at least in my world. My inspiration for these puckery bars came from finding a bag of key limes in our fruit bowl (random) after returning from camp last week. I thought about making cheesecake or pie, but I have a thing for bars and brownies probably even more than cookies....settle down, I'll still be eating cookies!
I looked at recipes for key lime bars and most of them require sweetened condensed milk, which is cool but super sweet and with a graham cracker crust and a weird pudding texture (pass), I'll take curd over pudding any day, but wait up....limes are like lemons, right? Well apart from the size and the color and the texture slightly... lets not get picky here, but this made me think about how many lemon bar recipes are out there and none of them use condensed milk so why can't I just switch lemons for limes? Wow sometimes I blow my own mind.
Lots of limes were used in this experiment and they were all harmed...sorry The recipe I turned to was this lemon lavender bar from Joy The Bakers latest cook book. It's a presidential example of a lemon bar which I've made before with lavender and also rosemary. Even if you have no lemons or limes, just make the biscuit base and be done, It's buttery glee!
This time my plan was to switch the lavender for mint and the lemons for limes, add some Captain Morgan rum and call it my mojito lime bar. This is where I have to fess' up to you, my family of outstanding foodies. The rum didn't shine through but this is not a post about mistakes or screw ups, nosirree! This ended up being a kick ass go to lime bar recipe which I highly recommend you to make. Try serving it alongside a true mojito of the liquid version.
