Lime Bars – Guest Post | Beantown Baker

Wednesday, October 7, 2009

Lime Bars – Guest Post

My friend Ren of Big Eats, Small Spaces offered to do a guest post. Here’s what she writes:

I’m a citrus freak. I can’t get my hands on enough lemon, grapefruit, orange, and lime. Fall is upon us, but with a few warm days this week, I couldn’t resist one last taste of summer. More tart than traditional lemon squares, lime squares offer a pleasant alternative to the usual. I plan to serve these with sweet iced tea as a lunchtime dessert.

Lime Squares

Ingredients:

Shortbread Layer
1/2 cup unsalted butter
1/4 cup powdered sugar
1 cup all-purpose flour
1 pinch of salt

Lime Layer
2 large eggs
3/4 cup sugar
4 Tablespoons fresh lime juice (juice of 3-4 limes)
2 teaspoons lime zest
powdered sugar, for dusting

Directions:

Preheat oven to 350. Grease the bottom and sides of a 2L (9x9 or 8x11) glass baking dish, making sure to grease 3/4 of the way up the sides.

For the shortbread, cream together the butter and powdered sugar until fluffy, using an electric mixer. Add the flour and salt, and incorporate using a pastry cutter. Do not over-mix, the mixture will be crumbly.

Pour the crumbs into the prepared dish, and press into an even crust. Bake 20-25 minutes, until edges are golden. Set aside to cool.

For the lime layer, whisk together the eggs and sugar until yellow. Add the lime juice and zest, then pour over the cooled crust. Return the dish to the oven, and bake another 20 minutes until set.

Cool, and then refrigerate until firm for best cutting. Dust with powdered sugar just before serving.

Ren said she pulled inspiration from a few different sources to come up with this recipe

Bars and Brownies, Dessert

1 comment »

8 Responses to “Vegan chocolate / banana / caramel cupcakes”

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Joelen — February 12, 2009 at 9:45 pm

Oh my! These look fabulous!!!
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Elizabeth — February 12, 2009 at 11:40 pm

I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!
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3

Koo-Bean Cuisine — February 20, 2009 at 12:17 am

These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!
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Jodi — February 21, 2009 at 12:08 am

I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!
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foodess — February 21, 2009 at 7:13 pm

Wow, those look over-the-moon good!
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Amy Kingman — August 27, 2009 at 7:17 pm

I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!
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Lexi — September 4, 2009 at 5:45 pm

Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.

These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.
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Me — August 16, 2010 at 12:46 am

They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com