Lime Bars

Name: Lime Bars
Total time: PT0D0H0M
Ingredients: 18 tbsp. unsalted butter; 3 1 ⁄ 2 cups granulated sugar; 1 3 ⁄ 4 cups flour, plus more for dusting; 1 ⁄ 8 tsp. kosher salt; Confectioners' sugar, for dusting; 8 eggs, at room temperature; Zest of 9 limes, plus 1/2 cup of fresh lime juice; 1 cup flour

HELEN ROSNER

A light dusting of confectioners' sugar tempers the intense lime pucker of these creamy bars, adapted from a recipe in Levi Root's new Jamaican cookbook Sweet.

Ingredients

18 tbsp. unsalted butter
3 ¹⁄₂ cups granulated sugar
1 ³⁄₄ cups flour, plus more for dusting
¹⁄₈ tsp. kosher salt
Confectioners' sugar, for dusting
8 eggs, at room temperature
Zest of 9 limes, plus 1/2 cup of fresh lime juice
1 cup flour

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Instructions

Step 1

Make the crust: Using an electric hand mixer, beat butter and 1⁄2 cup granulated sugar until fluffy. With the motor running, slowly add flour and salt; mix until just combined. On a lightly floured surface; briefly knead dough until smooth. Using floured hands, press dough into a parchment paper-lined 9”x13” baking dish; chill 30 minutes.

Step 2

Heat oven to 375°. Bake crust until golden, 15-20 minutes; let cool.

Step 3

Make the filling: Whisk 3 cups granulated sugar, eggs, 3⁄4 the zest, plus the juice in a bowl until combined. Slowly whisk in flour until smooth; pour evenly over crust. Bake until the filling is set, about 30 minutes. Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners' sugar; sprinkle with remaining zest.

Make the crust: Using an electric hand mixer, beat butter and 1⁄2 cup granulated sugar until fluffy. With the motor running, slowly add flour and salt; mix until just combined. On a lightly floured surface; briefly knead dough until smooth. Using floured hands, press dough into a parchment paper-lined 9”x13” baking dish; chill 30 minutes.
Heat oven to 375°. Bake crust until golden, 15-20 minutes; let cool.
Make the filling: Whisk 3 cups granulated sugar, eggs, 3⁄4 the zest, plus the juice in a bowl until combined. Slowly whisk in flour until smooth; pour evenly over crust. Bake until the filling is set, about 30 minutes. Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners' sugar; sprinkle with remaining zest.