• Cook with Love and Kosher Salt

     

lemony lime bars

Tangy an sour – with a crisp buttery base – these citrus bars are delicious!  Deeelicious. True love for me.  Alice Medrich warns readers that these have a serious pucker and bite and wow, they really do.  You can make these with lemon juice or lime juice, or as I did, with both.  In the past I’ve tried to make lemon bars but with little success.  The filling would creep under the crust and the top would be a mushy mess, but these were perfect! Very very easy to make and refreshing with their zing. Jonathan LOVED these.  Sylvie, Greg, Ali and Edith (my mother-in-law) too – we all enjoyed. Rob thought the crust might be too buttery but I think nice with the sour filling.  So now you know, buttery and sour.  Up to you…if for you!  Enjoy-

Store in refrigerator – in an airtight container.  They will keep for about a week – although after about 3 days will loose their crispy crunch (the crust).

lemony lime bars (from Alice Medrich’s Pure Dessert):

crust

8 tablespoons (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup (4.5 ounces) all purpose flour

topping

1 cup plus 2 tablespoons sugar
3 tablespoons all purpose flour
3 large eggs
1 1/2 teaspoons freshly grated lime or lemon zest (wash and dry the fruit first), I used lime zest
1/2 cup strained fresh lime or lemon juice, I used 3 oz lime juice and 1 oz lemon juice but you can do all lemon or lime whatever you want
2 pinches kosher salt
powdered sugar for dusting

Preheat oven to 350 degrees and place rack in lower third of oven.  Line the bottom of an 8 inch pan with tin foil.  (If you turn your pan upside down – press the foil over it to make the square shape – then flip pan over and gently press the shaped foil in it. Look at baking tips as well.)  You want enough of a foil overhang to be able to pull the foil (and bars) out easily.

Crust – In a medium bowl, combine the melted butter with the sugar, vanilla and salt.  Add the flour and mix until just incorporated.  Press the dough evenly onto the bottom of the pan.  Bake for 30-35 minutes until the crust is nicely browned at the edges and golden in the center.

Make the topping while the crust is baking.  Stir together the sugar, flour and salt in a large bowl until well mixed.  Whisk in the eggs and mix well.  Stir in the lemon or lime zest and juice as well.

When the crust is ready, slide the rack out and pour the filling into the pan – onto the hot crust.  Reduce the oven temp to 300 degrees  and bake for 20-25 minutes.   You want the topping to be set – no jiggles in the center when the pan is tapped.

Let cool on rack in pan.  Once cool – lift foil liner (and giant lemon square) and transfer to cutting board.  If the top has a thin layer of moisture on it, you can gently remove with a paper towel by gently placing it on top to blot.  Use a long sharp knife to cut the bars.  Sift powdered sugar on top if desired.  Again, store in refrigerator in an airtight container.  Enjoy-

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3 Comments

  1. Jessie

    7 years ago

    Wow, these are screaming my name. Have to make in next couple of weeks (or maybe this wknd).

    Reply
  2. Happy Neighbor

    7 years ago

    well…I don’t have enough superlatives to describe how I feel about these wonderful treats. Sylvie delivered them to me in an air-tight container, which I left on the counter for post-dinner consumption. Being left out for some time, they were quite warm by the time I got to them (A.L.A.- against Lisi’s advice). Eaten warm, these bars exploded with flavor. The fork slid easily through the lemon/lime layer to the firm and delicious crust. Yum. I couldn’t imagine them being better served cold, but decided to give it a whirl. After a day in the fridge, I went for round two after dinner. The consistency was a bit firmer, which would likely make for easier serving, and it had the same wonderful flavor. I have to say, I would be excited to have these served to me in any restaurant. The only thing that could top that is to have then served at home. Fantastic!

    Reply
  3. Rachel

    7 years ago

    Oh my! I made these last night, and let them chill overnight before I cut them. Perfect. Everyone I shared with today were wide-eyed with delight as they ate, and then reached for more. With my new juicer, these were easy and the reward of that smooth sweet/tart taste with the crunchy crust is a winner. Tks!

    Reply

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