Very Tangy Lime Bars

Recipe from What's For Lunch, Honey?  

(Adapted from Pure Desserts by Alice Medrich)


For the crust

8 tablespoons unsalted butter - melted
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

For the topping

1 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated organic, unsprayed lime zest
1/2 cup strained fresh lime juice - from organic limes, preferably
Powder sugar for dusting - optional




Position a rack in the lower third of the oven and preheat the oven to 180 degrees C. Line the bottom and up the sides of an 8-inch baking pan with foil.

For the crust

Combine the melted butter with the sugar, vanilla and salt in a medium bowl. Add the flour and mix just until incorporated. Using your fingers, press the dough evenly over the bottom of the pan.

Bake for 25-30 minutes, our until the crust is fully baked, well browned at the edges, and golden brown in the center.

For the topping

Stir together the sugar and flour in a large bowl, until well mixed. Whisk in the eggs, then stir in the lime zest and juice.

When the crust is ready, turn the oven down to 150 degrees C. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20-25 minutes longer. The topping should not jiggle in the center when the pan is tapped. Place on a rack and cool completely in the pan.

Once cooled, lift up the foil liner and transfer the bars to a cutting board. If the surface of the topping is covered with a thin layer of moist foam, this is not unusual. Simply blot it gently using a paper towel. Lay a square of paper towel on the surface and sweep your fingers over it gently. this will absorb an excess moisture. Remove and repeat with a fresh piece if required.

Cut into bars and if desired, sift powdered sugar over them just before serving.

Storing: the bars can be stored in airtight containers in the refrigerator for several days or more. After 3 days, the crust softens but the bars still taste great.