Creamy Lime Bars

limebars

A pattern might emerge if you were to browse over my recipes and it would look a little somethin’ like this. Limes. Sweetened condensed milk. More limes. More sweetened condensed milk. What can I say, if it ain’t broke don’t fix it. I’ve also used lemons for this recipe and they’re just as tasty. The original recipe calls for 4 egg yolks in the filling but the thought of accumulating 4 egg whites every time I baked this would keep me up at night. I did a bit of interwebbing and it looked like a pretty safe bet to swap the egg yolks for 2 whole eggs and hooray, it worked! (Ainsley doesn’t deal well with failure, people). The lime isn’t shy in this recipe but the sweetened condensed milk provides the perfect balance. I’ve been using my ‘special’ oven for so long now that I’ve forgotten how normal ovens function, mine gets a bit overzealous and burns the bottom of stuff before the top is cooked so I protect everything I put in there with 2 baking pans, I even had to go up to 4 for the second bake in this recipe. If your oven is normal then you probably just need to slip one baking tray under your slice tin for the second bake.

Creamy Lime Bars

Adapted from Creamy Lemon Squares over at Martha Stewart.

Base:

115g butter, room temperature

1/2 cup icing sugar, sifted

1/4 tsp salt

1 cup plain flour

Preheat the oven to 175 C and line a 8 X 8 slice tin with baking paper.

Beat the butter, sugar and salt together with an electric beater until light and fluffy.

Add the flour and mix on low until just combined.

Press the dough evenly into the slice tin and press it up the sides around 1/2 inch, prick all over with a fork.

Bake for 15 minutes until lightly golden.

Filling:

2 large eggs

1 tin (395g) sweetened condensed milk

3/4 cup fresh lime juice (around 3-4 limes)

2 tsp vanilla essence

Whisk together all of the ingredients then pour onto the hot crust and bake for a further 25 minutes (I place extra baking trays underneath the pan to prevent the base from burning underneath).

Allow to cool completely in the tin then refrigerate until chilled, take out of the pan and cut into 16 pieces (or smaller if you would like).

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