Ingredients

The following ingredients have 24 Servings
  • 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

Instruction

  • 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 9x13 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.