DSC_0377

Lime Bars with Coconut Crust

I made you some lime bars to get ready for spring!

I say this stuff about “spring” as I look out of my window at…snow.  On April 3rd.  It’s not even April 1st, so you know it’s not an April Fools (Fool’s? Fools’?  Do the jokes belong to the fools?) joke.

DSC_0390

I would also like to publicly retract all of the angry things I said about daylight savings a few weeks ago.  I was real mad that day y’all.  I sent a lot of texts in ALL CAPS about how it was the STUPIDEST DUMBEST WORST IDEA EVER and about how I was dying and about how I would never be the same again.

DSC_0381

As it turns out, it’s pretty nice to leave work at 7PM (or later for that matter) and not be in complete and total blackness.  I promise to never complain about daylight savings again for at least another 11 months.

DSC_0386

Another V. IMPT life update.  We are less than 3 months (!!?!?) away from the end of intern year WHICH MEANS I can have a blog again soon maybe.  I’m even thinking about making it a real website, like just “somethingsomething.com.”  The major roadblock here is that I know a negative amount of information about computers and the internet (aka magic).

DSC_0383

ANYWAYS.  Lime bars.  I made them out of an abundance of lime juice and egg yolks (I dunno why I had those things).  They are bright and sunshine-y and will make you forget about the April snowfall.  I added some coconut to the crust because tropical flavors, but you could totally leave this out if you’re a coconut-hater.  Bonus: the lime curd filling can be used on its own as lime curd.  I have a problem that is called Eating All the Citrus Curd with a Spoon Straight from the Jar, so I made it into bars and sent them to work with J.

DSC_0394

Lime Bars with Coconut Crust

Makes one 8×8 or 9×9 inch pan, 12-16 bars.  Note – you’ll need to chill the bars for at least 2-3 hours before slicing them.

The things you need:
For the curd
8 large egg yolks
2 large whole eggs
1 cup fresh lime juice
1 TBS grated lime zest
2 cups granulated sugar
12 TBS (=1 1/2 sticks) unsalted butter, cut into tablespoon-ish size pieces

For the crust
8 TBS (=1 stick) unsalted butter, softened, cut into large pieces
1/2 cup powdered sugar
1 1/2 cups all purpose flour (if you’re not using coconut, use 1 3/4 cups flour)
1/4 cup shredded/grated unsweetened coconut
1/2 tsp salt

The things you do: 
1. Make the crust – Preheat the oven to 350F with a rack in the middle position. In a food processor or the bowl of a stand mixer, combine the butter and the powdered sugar on medium-high speed until it’s creamy and fluffy, about 2 minutes.  It should look like frosting.  Scrape down the sides of the bowl.
2. Add the flour, salt, and coconut and beat on medium speed until crumbly – the dry ingredients should be incorporated and the dough should hold up when you press it together with your fingers.
3. Line an 8×8 or 9×9 inch baking dish with parchment paper (2 wide strips so all sides are covered).  Transfer the dough to the pan, pressing it down evenly.  Gently poke the dough all over with a fork.  Bake for 18-25 minutes, until the edges are light golden-brown and the crust is dry on top.  While the crust is baking…
4. Make the curd – Whisk together egg yolks and whole eggs in a medium non-reactive saucepan (enamel or stainless steel) until well combined.  Whisk in the sugar and lime juice.
5. Cook the mixture gently over low heat for 30-35 minutes, stirring frequently to prevent clumping.  You want the mixture to be almost pudding-like in consistency when you’re done (it will also thicken up a bit during the cooling process).  Once the cooking is complete, stir in the butter and the lime zest.  (At this point if you’re just making the curd, transfer to a glass bowl.  Cover with plastic wrap, pressing the wrap directly onto the curd to prevent a skin from forming.  Refrigerate until ready to use.)
6. Pour the lime curd onto the baked crust (you don’t have to let the crust cool completely before doing this).  Bake at 350F until the edges start to set, about 15-20 minutes.  The center will still be jiggly!
7.  Allow the bars to cool completely on a wire rack, then chill in the refrigerator for at least 2-3 hours before slicing.  Serve chilled.  Bars will keep in an airtight container, chilled, for 3 days.

Recipe for curd adapted from Martha Stewart.

DSC_0377

Thanks for reading, happy baking!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s