Tart Lime Bars

This one is on honor of the Hubs, whose insatiable lime addiction overtook me during this pregnancy thing. Along with key lime pie, this was one of the rare recipes that was able to tame my cravings. At least for a little while.

Originally an Ina Garten recipe, Deb upped the salt and concentrated the filling, making for a more even crust:filling ratio. Of course, on top of this I wanted a much more tart filling, so I changed the flavor to lime (yummy!) and upped the zest content even more than she did. I would say that the normal, non-hormonal person would probably appreciate a less tart lime bar, but I made these for a book club meeting and everybody seemed to dig them. So I kept my proportions in the recipe below.

Tart Lime Bars

(adapted from Smitten Kitchen)

Ingredients:
1/2 lb. unsalted butter, at room temperature
1/2 c. granulated sugar
2 c. flour
1/8 tsp. kosher salt

4 extra-large eggs, at room temperature
1 2/3 c, granulated sugar
2 Tbsp. lime zest (4-5 limes)
2/3 c. freshly squeezed lime juice
2/3 c. flour

Confectioners’ sugar, for dusting

Preheat the oven to 350 F and grease a 9X13 baking sheet.

For the crust: cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lime layer: whisk together the eggs, sugar, lime zest, lime juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar.