lime-bars

Well, I think I actually like these better than lemon bars.  Believe me, I have been checking and rechecking all day.  After eating at least seven for a late lunch (after my earlier lunch of 3 slices of leftover banana bread), I can definitely say, with perfect confidence, that they are quite good.  But now I have headache.

Sorry they don’t look very limey like the box mixes you can get in the store.  The eggs just make these look yellow.  If you look really closely, you can see the little flecks of lime zest.  That’s as green as I could get them without adding green food coloring, which I would never do.

lime bars

For the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup (55g) superfine sugar (or regular granulated)
1 cup (150g) of unbleached all-purpose flour
pinch salt

For the filling:
1 1/2 cups (330g) superfine sugar (or regular granulated)
3 eggs
2/3 cup (150g) freshly squeezed lime juice (from 4-5 limes)
2 tablespoons lime zest (from 4-5 limes)
2/3 cup (100g) unbleached, all-purpose flour
pinch of salt
1 tablespoon confectioner’s sugar

1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)
2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Press dough evenly into 8×8″ square baking pan.
3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
4. Whisk all ingredients except for the confectioner’s sugar in a large bowl. Pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

* This recipe works really well with a silicone pan.  If you have one, use it!