I think these are some of the best dessert options ever, for me. Definitely in my top 10 and on the short list of sweets which bear repeating. I don't make them more than 3-4 times a year because they're a tad labour-intensive (all the lime squeezing and grating), but other than that the Jamaican lime bars are pretty easy to make, fail-proof and straightforward.
The taste is like an explosion of freshness / tropical citrus taste in your mouth. If you like the bright vibe of limes, you will love these firm but pillow-y squares of custard-like creamy bars.
Recipe source: Saveur.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Plăcintă cu brânză dulce (Romanian/Moldavian sweet cheese pie).
Five years ago: Mangu with onions and salami (Dominican Republic).
Six years ago: Carrot, raisin and olive oil cake bars with eggnog and almond icing.
Seven years ago: Minty crème brûlée.
Four years ago: Baby making and no cooking :).
- 18 tbsp. (255 g) unsalted butter
- 1/2 cup granulated sugar (100 g)
- 1 3/4 cups flour, plus more for dusting (200 g)
- a pinch of salt
- Confectioners' sugar, for dusting
- 8 eggs, at room temperature
- 2 cups granulated sugar (600 g)
- Zest of 9 limes, plus 1/2 cup (125 ml) of fresh lime juice
- 1 cup flour (125 g)
Preheat oven to 375 F / 180 C.
To make the crust, beat butter and 1/2 cup (100 g) granulated sugar until fluffy. Add flour and salt; mix until just combined. On a lightly floured surface, briefly knead dough until smooth. Press it into a baking paper-lined baking dish and chill in the fridge for 30 minutes.
Finely grate the lime zest from all 9 limes.
Squeeze the juice only until you have 125 ml or 1/2 cup of liquid. This meant stopping after lime no. 5 for me.
Mix the remaining 3 cups of granulated sugar, the eggs, 3/4 of the zest, plus the lime juice in a bowl. Gradually mix in the remaining cup of flour until smooth; pour evenly over the refrigerated crust.
Bake in the preheated oven until the filling is set, about 30-40 minutes. Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners' sugar; sprinkle with remaining zest.
It's done, dig in! :)
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