It’s Memorial Day weekend and I think some Mojito Shortbread Bars would be perfect for any party! Somebody’s got to do it, right?
The Mexican lime tree we have out in the yard was pruned back pretty good last year and this year it appears to be making up for lost time. The amount of fruit it has been producing has been incredible. I give away a bag of 50 at least every week to friends and neighbors.
Hence the idea to make more lime recipes.
So instead of just making a batch of lime bars I decided on a combination of a shortbread, with almond meal to enhance it and add a little crunch appeal. Next came the idea of a mojito inspired version. I had the mint, limes and no rum. So I ended up using some rum extract to complete the trio of main ingredients necessary for these Cuban Mojito Shortbread Bars! The drink did originate in Cuba after all. My thinking was I would pulverize the mint too, but in with the custard like topping. This worked perfectly.
The lime, mint and rum are simply a great combination.
How to Make a Mojito Shortbread Bar
Preheat the 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 the crust for 25 minutes until golden brown. Allow the shortbread crust to cool for about 10 minutes.
The Mexican lime is smaller and has more of a yellow-green color. It has a very thin skin and is extremely juicy. I made sure to get about 3/4 cup for this batch of Cuban Mojito Shortbread Bars. I decided on rum extract here, but feel free to use your favorite rum instead. Party on Garth!
In the food processor add the egg yolks, condensed milk, rum extract, lime juice 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.
These guys came out spectacular!
A soft almond shortbread cookie crust and thin area in the middle where the cookie and custard meld and then the custard topping itself. They all come together to make one delicious cookie. Enjoy!
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Mojito Shortbread Bars
Ingredients
- 1 cup cold butter cut in small pieces
- 1/2 cup sugar
- 1 cup all purpose flour
- 1 cup almond meal
- pinch 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
- powdered sugar
Instructions
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
This recipe looks amazing! Can I use condensed milk with fat? I don’t think I’ve ever seen non-fat sweetened condensed milk in my country!
You will need to use sweetened condensed milk for this recipe Kine, there is no fat or no-fat varieties that I know of or for this recipe.
Hey Kevin is this possible to make without rum or rum extract? I need to make this for a school project but cannot find alcohol free rum extract so i am looking for alternative flavors. thanks alot!
Certainly Archie. Hope they all enjoy these!
If I wanted to use rum instead of rum extract, how much would I use to make sure I get enough rum flavor after the bake?
With that being said/asked, for flavor sake do you think it’s better to just use the extract?
thank you!
miriam
I only use the extract because I do not drink alcohol, but by all means substitute with the real deal. My thinking is the extract is probable going to be more concentrated in flavor though…
Thanks Kevin, I actually found that I do have rum extract so I’m going to follow your recipe. I wouldn’t want to ruin it by using too little or too much rum, so extract it is! Excited to make these! Thanks for the reply!
Hi Kevin – question from a newbie baker. I plan to make these a day ahead of a dinner party where I’ve volunteered to bring dessert. How do I store these overnight? Do they need to be refrigerated? Many thanks.
Just cover and refrigerate, you’ll be fine. Thanks for making these, hope everyone enjoys!
Wow, these guys look and sound spectacular (again) ! On my list of recipes to make. And what a sweetheart of a lime tree, pumping out so much delicious fruit for you guys!
Thanks Nicole, they were quite tasty. I don’t drink (as you know), but feel free to add rum!
The tree seemed possessed, luckily it’s stopped producing – it was really quite out of control and actually broke a main branch. We will be trimming it back soon.
This is genius. Mojitos are my fav cocktail. Now, I have to make these to enjoy w my drink.
There you go, nothing wrong with a sweet treat and a nice cocktail, right? Thanks for stopping by Coco, have a great day.
Hey Kevin! You had me at shortbread crust (and lime and mint)! I don’t have a lime tree, but I do have a bottle of key lime juice and fresh mint!
You won’t be disappointed Dorothy! Hope your Memorial Day Weekend was a fun and relaxing one! 😉
Wait a sec…50 limes a week? That’s insane. You guys should start selling them or something. Limes are so expensive here 🙁
BTW mojito in shortbread form? You’re a genius man, a real genius!
It gets a little too much and clean up is crazy. I pick them up and the next day it’s the same all over again. They drop off the tree and the yard is littered with them. I literally can’t give them away! Sorry you’re so far away or you’d be gifted with a bushel!
All you recent sweet goods drastically increase sugar in my blood (I believe If you used real rum, my level of alcohol would increase as well) just by watching your photos, Kevin! 🙂 That’s outrageously delicious work! P.S. I’m the next one in the line, after David (you could just send them via mail) 🙂
Thanks Ben, I figured these would be a great way to put those limes to use and since it’s a holiday weekend, a fun dessert, too. Like I told David, if we only had the Star Trek transporter, we could sample each others recipes. 🙂
What a delicious dessert…perfect for summer picnics! But can we talk about this lime tree of yours? 50 a week?!? I need to be your neighbor because that’s crazy awesome!! I hope you guys have an epic Memorial Day out there! #WolfpackLimeClub
Thanks David. Truth be told I wish my lemon tree was as prolific. I actually just juiced about 100+ and froze it! Hope your weekend with friends was a good one.