Cooking Lesson #635: Margarita Bars in Paradise

…from the Perspectives’ Kitchen

ttHow you doin’? When I think of Margarita Bars I think of our menu development work on Margaritaville on the strip in Las Vegas. I think to myself, why didn’t I include this recipe on the menu for Jimmy Buffett?
 
I love Margaritaville, Las Vegas. I like to watch the guests as the margarita slides down the slide into a glass of “margarita.” When Margaritaville first opened it was one of the few hotel casino restaurants right on the strip.
 
Parrot Heads, this is a real Jimmy Buffett-style dessert. The recipe has a creamy, tart lime filling complete with a splash of tequila that sits atop a salty pretzel crust with powdered sugar sifted on the top. Margarita Bars in Paradise? Yes, please!
 
Prep time:  25 minutes
Bake time:  35 minutes
Yield:  24 bars
 
Ingredients 
For the pretzel shortbread crust
2 sticks unsalted butter
1/2 cup granulated sugar
1 cup all-purpose flour
1 cup crushed pretzels (leave some small chunky pieces)
Powdered sugar and lime zest for garnish
 
For the margarita filling
2 tablespoons lime zest
8 large eggs (room temperature)
3 cups granulated sugar
1/2-2/3 cups lime juice (depending on how tart you like things)
1/3-1/2 cups tequila
1 cup flour
 
For topping
dusting of powdered sugar
lime zest
 
Directions 
To make the pretzel crust layer

1. Preheat an oven to 350 F.
2. Mix the ingredients for the crust and spread in the bottom of a 9 X 13-inch glass baking pan.
3. Make sure you press the pretzel crust in an even layer and bring up a little on the sides to hold the filling in.
4. If your hands get sticky from the butter, dust them in flour and then press down on the crust.
5. Bake the crust for 15 minutes or until it is a light golden brown.
6. Remove the crust from the oven and let cool a bit while you make the filling.
7. Leave the oven on.

To make the margarita bar custard filling

1. Using a fine grater, zest the limes and reserve the lime juice.
2. In a large bowl combine the eggs, sugar, lime zest, lime juice, tequila and flour.
3. Stir with a whisk to combine completely.
4. Pour onto the slightly cooled crust.
5. Put the pan back in the oven and bake for 30-35 minutes or until the center doesn't jiggle when you give it a gentle shake.
6. Remove from oven and let cool completely.
7. Let Margarita Bars cool for about 15 minutes and then put them in the refrigerator to cool completely.
8. Garnish with a dusting of powdered sugar and lime zest!
9. Slice into 24 bars.

ChefSecret:  The total amount of liquid required is 1 cup. To get it right, pour the  fresh lime juice in a measuring cup. Make up the difference with tequila to get a total of 1 cup of lime juice and tequila combined.
Quip of the Day:  My tolerance for idiots is extremely low these days. I used to have some immunity built up, but obviously there's a new strain out there.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Dessert #MargaritaBars #Shortbread #LimeZest #Tequila #Margaritaville #JimmyBuffett #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

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