Mike and I traveled to Puerto Rico for our tenth wedding anniversary back in 2010 and he drank mojitos with pretty much every meal except breakfast. He might have even had one for breakfast, now that I think about it. In any case, Puerto Rico is as close as we’ve ever gotten to Cuba, home of the mojito, though I still hope to visit Havana someday.
Anyway…these bars are inspired by that cocktail, though I have to say they’re really just more like a lime bar with a little bit of mint and a hint of rum than the real thing. They’re delicious regardless, though. Enjoy!
Ingredients
For the crust
- 12 tablespoons butter
- 1/2 cup powdered sugar
- 1 3/4 cups flour
For the filling
- 3 tablespoons light rum
- 16 mint leaves, chopped
- 1 1/2 cups sugar
- 4 eggs, at room temperature
- 2/3 cup fresh lime juice (from about 6-7 limes)
- zest from 1 lime
- 1/4 teaspoon salt
- 1/4 cup flour
- 2 tablespoons milk
- Powdered sugar, for dusting
Preparation
Preheat oven to 350 degrees. Spray a 9 x 13 baking tin with baking spray. Place chopped mint and rum in a bowl and let steep while you prepare the crust and filling.
To make the crust, beat butter and powdered sugar with the paddle attachment of your mixer on low speed to combine. Add flour and beat on low to a sandy consistency; you’ll want to scrape the bowl a few times. Pour into the baking tin and press into an even layer, then bake for 22-25 minutes, until crust is just starting to turn golden brown.
While crust is baking, place sugar and eggs in a large bowl and whisk to combine. Add lime juice, zest, salt, flour, and milk and whisk to combine. Pour the rum/mint mixture through a strainer and stir into the lime mixture. Pour over crust and bake for another 23 – 26 minutes, until center is set. Remove from oven and allow to cool for about 1 hour, then cool completely in the fridge.
Cut into squares and dust with powdered sugar; store in a single layer in the fridge for 1-2 days. Makes 24.
amy bakes in the 'burgh 