A few years ago, I took a trip to Lowe's. While I was wandering around the gardening department, I caught sight of the discount area (where plants that have seen better days are sent to live out their lives). On the bottom shelf, I saw the saddest looking lime tree, well really a twig at the time, and it was love at first sight. Thanks to my Dad, the tree survived and it has grown into a lovely little tree. This year was the first year it has produced any fruit. So what did I want to do with this first crop? Make lime bars! I found this recipe on the food network website and it is simply delicious. Not only does it have a sweet citrus custard filling, it also has a cookie crust.
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| Baby limes starting to grow. |
Neely's Lime Bar Recipe from foodnetwork.com
Ingredients
Cookie crust:
- 1 cup unsalted butter
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- Pinch kosher salt
Lime topping:
- 4 large eggs, lightly beaten
- 2 cups sugar
- 6 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice)
- 2 teaspoons grated lime zest
- Confectioners' sugar, for garnish
Directions
Preheat the oven to 350 degrees F.
Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.
Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.
Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.
Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.
Bottom layer done.
Adding the zest to the top layer.
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