I was never big on lemon bars, but I found this recipe when I was looking for things to do with a ton of leftover mint I had. This recipe was made with a friend (who is a culinary goddess) and she showed me how to make these wonderful little bars. This was my first time making lemon bars, so notes for next time are: don't be afraid to press the crust into the pan and add more of the mint. I was a little hesitant when making the crust, so my bars were a bit uneven and sometimes the ratio of bar to lime was a little messed up. So flatten that sucker out! We added the infused mint to the recipe so you'd have more of that "mojito feel", you know that fresh taste.
3 tablespoons light rum or 1 1/2 teaspoons rum extract plus 3 tablespoons water
16 fresh mint leaves, chopped
2 teaspoons grated lime peel
Heat oven to 350° F.
Lightly spray 13x9-inch pan with cooking spray.
In a bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed.
Mix in 1 3/4 cup of the flour on low speed, just until well combined.
Press in pan.
Bake 22 to 25 minutes or until set and lightly browned.
Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows.
Store bars, tightly covered, in the refrigerator.
Stay hungry my friend!