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    You are in: Home / Community Forums / Desserts / why does crust/key lime bars crumble when cutting
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    why does crust/key lime bars crumble when cutting

    Sat Feb 18, 2012 12:41 pm
    Experienced "Head Chef" Poster
    Making several batches of key lime bars. The crust is basic 2c. flour, 2 sticks butter and 1/2 c. powdered sugar- bake 20-25 minutes. And then do the rest, etc.
    It's a standard key lime (like lemon) bar recipe- nothing different/"interesting".
    The first batch cut and came out fine. I baked the crust the lower end- 20 mintes. Thought it was a tad underbaked, so next batch baked the crust part 25 minutes.
    This second batch was a mess cutting and getting out of the pan. It's not that it stuck to the pan. Rather, the crust part of these key limes bars kind of crumbled all over the place.
    What the heck causes that? Overbaking? Would like for that not to happen with the next batch I make. Using for a party. yikes And so much darn work/$$ squeezing these real key limes (tiny, tiny things!).
    Thanks for any hints. I thought I was a pretty good baker, but stumped.
    Wed Feb 22, 2012 6:44 pm
    Forum Host
    It could be caused by several things....
    overbaking the crust, not packing the crust firmly enough in the pan, slicing them when they are too hot or too cold, they should be warmer than room temp when sliced.
    Wed Feb 22, 2012 8:51 pm
    Experienced "Head Chef" Poster
    Thanks for those hints!
    Wed Mar 07, 2012 12:27 pm
    Forum Host
    I have had the same issue with my bar type things in the past like that -- thanks for the hints!
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