(Experiment 181) Lime bar

After making a key lime pie, I had a few extra limes sitting around on the counter, so I figured why not turn them into a treat for the kids instead of letting them go to waste.

These bars are usually made with lemons, but lime works just as well and brings a slightly different, more tropical edge to the flavor. Personally, I prefer the lime version, but I’ll leave that choice entirely up to you and your taste buds.

For this recipe you either use a pate sablée ( classic) or use pate sucrée ( what I use)

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(Experiment 181) Lime bar

Ingredients

• 1 pate sablée or sucrée see above for recipes
• 1 lime zest
• 1/4 cup key lime juice
• 1/4 tsp baking powder
• 3 eggs
• 200 g sugar
• 40 g flour

Instructions

• Follow directions to make your pate ( see above). My tray is 8×8 and making half the pate sucrée gave me even a bit of leftover. If your tray is bigger you may want to do the full dough recipe.
• Lay parchment paper in your baking pan. Put the dough in your pan and press it down with your hands. Just make sure it’s not too thick ( you want 1/8″ to 1/16″ )
• Bake it in the oven for 22 minutes at 350F
• While you wait, in a stand mixer bowl combine the eggs with the sugar. Once mixed att the flour, zest, lime juice and baking powder. Mix until it’s well combined.
• Spread the mix on the crust and return it to the oven to bake for another 20 minutes or so. After 20 minutes give it a little tap to check if the center is set. If not put it back a few more minutes and check again.
• Before it get baked
  
• Place on a wire rack and let cool for an hour. Before you cut it off, place it in the fridge for an hour ( ideally 2 ) so it’s entirely cooled off else it will crumble.
• Cut into pieces, dust with icing sugar & enjoy
for sharp cuts, wet a paper towel and run it on your knife between each cut