Tuesday, 17 May 2016

Lime Bars



So yeah...lime bars...Fairly simple, which is just as well, because I made them on the wrong day.

Here I was, trying to be the smug mother again baking for the cricket crew. I made the mistake of listening to my husband when he told me that cricket was on Monday again, so I went ahead and made a batch of these. As they were cycling over, I even found a sturdy container, packed them well, and made him get some bungees to strap it to the panier rack. Cricket was to begin at 5:45, so I sent them on their bikes at half past, texting a friend to watch out for Michael if she wanted any of tonight's treat.

At quarter to six I got a call. "So...cricket isn't on...but these bars will keep, right? You can just put them in the fridge and give them out on Wednesday?"

I thought for a moment, and said "Err, I can just make something different then. In the meantime, go to X's house and drop some off there, and then go to Y's house and give some to her, cause I was talking about this recipe with her today as well."

So they set off on their deliveries, and we got a bit more peace and quiet at home.

In the U.S., lemon bars are fairly standard bake sale and coffee shop fayre, but you don't see them here much. This is just a slightly sexed up version of them, using lime instead of lemon, and adding a glaze layer on the top.

A food processor in your life will make the first step VERY easy: just stick some flour, icing/powdered sugar, salt, and butter into a food processor until it resembles breadcrumbs and dump it into your lined 9X13 pan. If you don't have one this size, think about getting one if you want to master a lot of American recipes. Or half the recipe and do it in a square 8 inch pan.



I used a small nutella jar that I now use as a drinking glass to stamp it down a bit.


Then baked it for 10 minutes.


I then poured a simple mixture of limes (zest and juice), eggs, sugar, flour, and baking powder on top, which I had managed to put together during the 10 minutes the base was in the oven, even while managing a 3 year old who wanted a chocolate donut, a request he kept repeating over and over and over and over...


I didn't have any, and told him I didn't intend to get any, so he took my ipad and took a photo of what my kitchen really looks like when I don't zoom in to edit out all the crap everywhere.


The pan went back in the oven for another 25 minutes or so, at which point it came out looking like this.


Once it had cooled a bit I put a mixture of limes (juice and zest) and icing/powdered sugar on as a glaze and let it set while I read about Berenstein Bears on Vacation, at the Doctor, on their Moving Day, with Trucks, Going to School...and then about Fancy Nancy and her Butterfly Birthday.


The bars were now ready for slicing, so the books were abondoned. One day, I might actually learn to make even squares when slicing. Not today.


Then into the box they went on their city adventure. Here they are being lovingly packed in some vintage tupperware which doesn't crack or break when you drop it. This is important for me, as I am really good at breaking stuff. I made the mistake of splurging around Christmas-time on a modern 2 tiered cupcake carrier and broke it the second time I used it. Vintage tupperware, on the other hand was made to last, so we are good pals and shall remain so for a while I suspect.


I'll post the recipe below but here is the link. Soon it looks as if I shall have to focus my efforts on  copying and pasting a lot from the BBC recipe site as it is being shut down!!! Scary biscuits!

"A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference."

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 cup butter
  • 4 eggs
  • 1/3 cup lime juice
  • 1/4 cup all-purpose flour

  • 2 cups white sugar
  • 2 teaspoons grated lime peel, or more to taste
  • 1/2 teaspoon baking powder
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime peel (optional)

Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9X13-inch baking dish.
  2. Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
  3. Bake crust in the preheated oven for 10 minutes.
  4. Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder; pour over the crust.
  5. Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
  6. Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before cutting