Monday, August 23, 2010

Very tangy lime lemon bars

Very tangy lime lemon bars / Barrinhas super azedinhas de limão e limão siciliano

Facing the possibility of making either lemon or lime bars, what does one do? I solved that dilemma by making lemon AND lime bars – why choosing one if you can have both? :)

After I made the cocoa brownies – courtesy of ChuckAna Elisa told me that I would love Alice Medrich’s books; I ended up buying Bittersweet and Pure Dessert and these delicious and mouthwateringly tangy bars are from the latter.

Very tangy lime lemon bars / Barrinhas super azedinhas de limão e limão siciliano

Very tangy lime lemon bars
from Pure Dessert

½ cup (113g/1 stick) unsalted butter, melted
¼ cup (50g) caster sugar
¾ teaspoon vanilla extract
¼ teaspoon salt
1 cup (140g) all purpose flour

1 cup + 2 tablespoons (224g) caster sugar
3 tablespoons all purpose flour
3 eggs
finely grated zest of 1 lime and 1 lemon
¼ cup (60ml) strained freshly squeezed lime juice
¼ cup (60ml) strained freshly squeezed lemon juice
powdered sugar for dusting, optional

Preheat oven to 180°C/350°F. Lightly butter a 20cm (8in) baking pan and line it with aluminum foil leaving an overhang on two opposite sides. Butter the foil.

Start with the crust: in a medium bowl, combine melted butter with sugar, vanilla and salt. Add flour and mix until just incorporated. Press dough evenly over bottom of pan. Bake 25 to 30 minutes, or until crust is fully baked, well-browned at the edges and golden brown in the center.
Now, the topping: while crust is baking, stir together sugar and flour in a large bowl until well-mixed. Whisk in eggs. Stir in zest and juices. When crust is ready, reduce heat to 150°C/300°F, slide rack with pan out and pour filling onto hot crust. Bake 20 to 25 minutes longer, or until topping no longer jiggles when pan is tapped.

Remove from oven to a wire rack to cool completely. Lift up foil liner and transfer bars to a cutting board. If surface is covered with a thin layer of moist foam (not unusual), blot surface gently with a paper towel to absorb excess moisture; repeat with a fresh piece of paper towel if necessary.
Using a long, sharp knife, cut bars into 16 or 24 daintier bars and sift powdered sugar over bars, if desired. Stored in an airtight container, bars can be refrigerated for up to 3 days.

Makes 16


oneordinaryday said...

My hubby and baby girl are forever making what my daughter calls "limonade," which is whatever combination of lemons and limes we happen to have. They'd love these bars!

ChichaJo said...

This is something my hubby would love...he loves lemon bars!

Torviewtoronto said...

lovely and delicious

Satya said...

yummy n colorful

Abby said...

Clever and summery! I love Alice Medrich!

Lisa Ho said...

We love lemon bars... just made these gorgeous bars last month and again last week...

LimeCake said...

oh my gosh yum! i love tangy citrusy desserts! beautiful!

Shabs.. said...

it looks very beautiful....i am not much of a citrusy person, but my huby would love this one.

The Urban Baker said...

why does everything you do look so perfect? i have dessert envy!

Miki Mix said...

This looks so delicious! I might try making it!


Patricia Scarpin said...

One Ordinary Day, that limonade sounds delicious, yum!
Thank you!

Joey, you should make some for him. ;)

Torview, thank you!

Satya, thank you!

Abby, her recipes are amazing!

Lisa, thank you for stopping by! These can be very addictive. :)

Lime Cake, thank you! I love citrusy desserts, too!

Shabs, thank you! You should make these for him. ;)

Susan, you are far too kind, darling! thank you!

Miki, thank you!

Xiaolu @ 6 Bittersweets said...

My best friend and I are obsessed with tart lemon bars! We lived together for a year after college and she would beg me to make some every month. These look like something we'd both love.

M. said...

I'm sure I would love the zing in those bars! :)

fae said...

I just made these, and they are terrific! I used just limes (they're what I had) and browned the butter for the crust. I have a feeling these aren't going to last very long tonight :)

Patricia Scarpin said...

Fae, I'm so glad to hear that! Thank you for letting me know how the recipe turned out for you!

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