I thought the shortbread was a great choice to go with the mojito flavor, and everyone at our house really enjoyed these bars when I made a test batch.
And don’t you worry if you’re not a fan of mojitos. I made my brother taste these – he really hates the drink, but he had to admit these were delish. Make sure you let it cool and set completely before cutting into bars. I think that’s actually the hardest part of this recipe! You’ll get 24 bars out of this so you may want to double, if you’re making these for a big party.
1 cup cold Land O Lakes butter cut in small pieces
1/2 cup Domino sugar
1 cup Gold Medal flour
1 cup almond meal
pinch kosher salt
3 large egg yolks
1-14 oz. can fat free sweetened condensed milk
3/4 cup lime juice
2 tsp rum extract
20 large mint leaves
Preheat oven to 350° F.
Using a pastry cutter or in a food processor blend together the butter, sugar, salt and flours.
Press the shortbread dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, allowing the paper to hang over for easy lifting later for cutting. Bake for 25 minutes until golden brown.
Allow the shortbread crust to cool for about 10 minutes.
In the food processor add the egg yolks, condensed milk, rum extract, lime juice, rum extract and mint leaves. Pulse until combined and pour over the baked shortbread base.
Bake for another 20 minutes or until the lime custard appears to be set. Cool completely, cut into squares and top with powdered sugar.
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Quick tip: This recipe makes 24 servings.
Big thanks to Kevin Is Cooking for this delicious recipe!