I seem to navigate towards anything lime.
Lime popsicles, Lime slush, Lime jello.
Lime Bars are yummy . . . maybe even better than Lemon Bars.
My picture simply doesn’t do these sweet little bars - justice. I ended up taking pic’s after dark, when after all attempts – without a flash, simply failed me! When you shoot in Manual, you rarely use a flash and you get much better results. NOPE . . .I don’t have anything but natural light when I take my pictures. Several of you, have asked me that question in emails. I’ve thought often about buying the Lowell lights, but hate to spend the money. My house is filled with very large windows and that’s great, but not when it’s dark outside. As soon as you turn kitchen lights on, the pitures go straight downhill. Remember . . . I’m not a photographer, I just pretend. Besides that, a bumble bee made it’s way into my kitchen – and was hovering over my head the entire time. It’s hard to snap pictures and slap a bumble bee at the very same time!
Gosh . . . I guess you will just have to make these tender shortbread bars, and see for yourself. Keep in mind that I actually wanted them to look like Lime, so I did add a couple drops of green food coloring. If you don’t add the coloring, they will look like Lemon bars and taste like Lime Bars. Fool everyone.
For the crust:
9 tablespoons butter (1 stick, plus one tablespoon)
1/4 cup sugar
1 cup all-purpose flour
For the filling:
1 1/2 cups sugar
2/3 cup freshly squeezed lime juice (from 4-5 limes)
2 tablespoons lime zest (from 4-5 limes) opt.
2/3 cup all-purpose flour
pinch of salt
green food coloring (optional
1 tablespoon confectioner’s sugar
1. Preheat oven to 350 degrees. Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)
2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Press dough evenly into 8×8″ square baking pan.
3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
4. Whisk all ingredients except for the confectioner’s sugar in a large bowl. Pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the fridge for about 30 mintes.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.