I taught my sister how to throw a frisbee properly today. She caught on very fast after a few instructions. I’m very proud of her. Go Carolyn!
I didn’t have lemons, so I made lime bars instead. The original recipe called for both lemon and lime, it was taken from The Best Bake Sale Ever Cookbook by Barbara Grunes. To see a review of this book, click here.
These bars are very tart and lime-y. If you don’t like tart citrus bars then this is not for you. I love sour things and thus love all lemon bars and lime bars alike. However, these bars are a bit overly egg-y for my taste. Just a little bit.
The crust is buttery and does melt in your mouth. There is grated lime zest in it to kick up the lime flavour. Dust with a bit of confectioner’s sugar before serving.
adapted from The Best Bake Sale Ever Cookbook
makes one 8×8 square pan
1 c. all purpose flour
1/2 confectioner’s sugar
grated zest from 2 limes
6 Tbsp. butter, cold
1/3 c. squeezed lime juice, appr. 2 limes
1 c. sugar
3 Tbsp. flour
Preheat the oven to 350 degrees. For the crust, whisk together the sugar, flour, and lime zest. Rub in the butter with your fingertips until the mixture resembles rolled oats. Press into an ungreased 8×8 square baking pan. Bake for 15-20 minutes, or until slightly brown around the edges.
Meanwhile, make the filling. Whisk together the eggs, juice, and sugar until well blended. Stir in the flour until smooth. Pour over hot, just-baked crust. Bake for an additional 20-25 minutes until the filling is set.
Chill a bit before cutting, they will turn out prettier than mine. Dust with confectioner’s sugar to prevent the top from becoming too sticky.