Lime Bars
From elle 17 years ago
- 40 minutes to make
- Serves 16
These are so tangy and tart, but still sweet and delicious. This is one of my favorites, and it's from Ann Hodgman's Beat This. GREAT cookbook, and so is Beat That, her follow up. The citrus salt is optional, but really gives these bars that pucker-up factor.
Ingredients
- Crust shopping list
- 1 cup flour shopping list
- 1/2 cup chilled butter, cut into 1/2 inch slices shopping list
- 2 Tbs sugar shopping list
- 1-2 Tbs almond paste shopping list
- 2 tsp grated lime rind shopping list
- 1 pinch salt shopping list
- Filling shopping list
- 1 cup sugar, stirred together with shopping list
- 4 tsp cornstarch shopping list
- 1/2 cup fresh squeezed lime juice shopping list
- 2 large eggs shopping list
- 1 Tbs grated lime rind shopping list
- 1/2 tsp baking powder shopping list
- 1/4 tsp citrus salt (optional) shopping list
- confectioners' sugar, for dusting the top shopping list
How to make it
- Preheat the oven to 375° and butter an 8" square pan.
- Place all crust ingredients in a food processor and process until the mix just begins to form a ball.
- Pat the mixture in the pan and bake for 15-20 minutes, or pale golden.
- Turn the oven down to 350°.
- Wipe out the food processor with a paper towel and add all the filling ingredients into the bowl.
- Process until smooth, about 1 minute.
- Pour into the crust and bake for 20 minutes.
- Cool, chill well.
- Sprinkle with a light dusting of confectioner's sugar.
- Cut into squares. Store in fridge.
Zest those limes--save extra zest in the freezer.
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Juice those babies!
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Stack of lime filled goodness.
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