YOUR GUIDE TO THE TWIN CITIES
taste
Recipe: Very tangy lime or lemon bars
- Updated: September 19, 2007 - 5:21 PM
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very tangy lime or lemon bars
Makes about 16 large or 24 small bars.
Note: "One important thing is to fully bake the crust," said author Alice Medrich. "That gives you a wonderfully crunchy bottom crust." If using Meyer lemons, reduce sugar in the topping to 1/2 cup plus 2 tablespoons. From "Pure Desserts" (Artisan, $35).
For crust:
• 8 tbsp. (1 stick) unsalted butter, melted
• 1/4 c. sugar
• 3/4 tsp. vanilla extract
• 1/4 tsp. salt
• 1 c. flour
For topping:
• 1 c. plus 2 tbsp. sugar
• 3 tbsp. flour
• 3 eggs
• 1 1/2 tsp. finely grated lime or lemon zest
• 1/2 c. strained freshly squeezed lime or lemon juice
• Powdered sugar for dusting, optional
Directions
Position a rack in lower third of oven and preheat oven to 350 degrees. Line bottom and sides of 8- by 8-inch baking pan with aluminum foil.
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