Have you ever in your whole life seen a kitchen more fit for lemon bars than this one?
I confess to a case of sour-obsession. As a child I would slip out into the front yard, pluck lemons straight off the tree and devour them like candy. At the ice cream parlor I would choose the tartest sorbet over any syrupy-sweet milky treat. And just yesterday I made myself a bit sick after popping a whole bowl of kumquats, one rindy orange ball after another. And while I avoid the twin evils, Corn Syrup and Red Dye No. 40, like the plague, every once in a great while I cave to the lure of a bag of sour candy (the devil made me do it).
(for the record, 10:00 am is a perfectly acceptable time for a lemon bar)
So it really comes as no surprise that the only baking recipe I can call 100% my own creation is one for Lemon-Limey Bars. It took months of experimentations and more than a sack of citrus but I must say, I'm pretty pleased. I'm not sure what your plans are this weekend, but I suggest they start with a bag of flour and a handful of limes.
(BC ate half)
- For your baking pleasure -
UmberDove's Lemon-Limey Bars
you will need:
1 Cup Butter
2 Cups All Purpose Flour
1/2 Cup Powdered Sugar
4 Eggs (beaten well)
2 Cups Granulated Sugar
4 Tbsp All Purpose Flour
1/2 Cup mixed FRESHLY SQUEEZED lemon and lime juices
1 1/2 Tbsp-ish grated lemon and lime peel
Preheat oven to 325* fahrenheit and get out your favorite 9"x13" baking dish (mine is bright orange, which I think encourages the little citrus along). Cut the butter into the flour and powdered sugar, knead until well mixed. Press into your unbuttered 9"x13" pan, pop that baby into the oven and bake for 18-20 minutes. The crust will still be pale, with a little golden hint around the edges.
Meanwhile prepare the filling...
Beat those eggs well, then mix in the sugar, flour, juice and zest. A word on the citrus: I generally go through two limes and two lemons here. Zest the citrus before juicing it to make your life a whole lot easier and if possible, use organic fruit as you're eating the peel! Pour this mixture over the hot crust, sling it back into the oven and bake for another 20 minutes. Cool as long as you can hold out, dust with powdered sugar if you're fancy and serve up!
(Cheers!)
12 comments:
Nom.
xoxoxo,
A
Oh yes, this is my weekend plan! Thanks for finally sharing, I didn't want to make just any old recipe from Google...better to trust those who have tested it first ^_^ or better yet... perfected it.
And that is one amazing kitchen, should we talk about the heart-stopping tea keattle. I want that in my house.
Gracias, again <3
these are nowhere near acceptable for my diet and i'm totally making them this weekend.
Beautiful! Beautiful kitchen, beautiful lemons (I love lemons) and beautiful bars. Thanks for sharing your hard earned recipe with us.
yum yum yum, I must try making these... and I am known for eating wedges of lemons at various points in time just beucause I can, and because I too love the tart over sweet!
Thanks for the recipe, my kitchen is as close to the exact shade of green as you can get! Green kitchens are the best. :)
I was absent yesterday but present today and so I must tell you that I share with you the love of citrus...but also strawberry and blueberries, actually all berries, but lemon cake or bar with tea...OMG, I think that pretty much makes me forget anything bad, and so I must attempt and I will.
Your kitchen is most fit for lemons...thank you for sharing yourself and your recipes lovely dove...xoxoxx
So I've just purchased a few beautiful wide but shallow creme brulee dishes. I think this recipe will be glorious as tiny individual portions!
Thinking you mama..
Oooooh my goodness lady....you have made me the hero of the neighborhood with these squares...
Yummy! I made these for Mother's Day in hopes of luring the sun out of hiding. It worked and everyone loved them!
So good. The boy said they were the best he had ever had, and I agree!
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