Jamaican lime bars

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 :).

Ingredients (for a 20x30 cm / 9x13 inch tray):

• 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! :)