Skip to content

Baked Sunday Mornings: Lemon Lime Bars

Lemon Lime Bars - 2.jpg

Sometimes the simplest recipes feel like a triumph. Lemon curd is one of those basic baking things that I just do not have a good handle on; like, sometimes it comes out fine, and other times it more closely resembles lemon soup. So I always hold my breath when making fruit curd, because I just never know what life is going to give me. When I made Joanne Chang’s Super Lemon Curd for her Lemon Lust Bars several years ago, which I enjoyed, I look back and see what a mess my lemon curd was! Citrus desserts will rarely supersede chocolate or caramel for me, so lemon curd is not something I make a point of practicing… which is why it’s great that Baked Sunday Mornings tackled the Lemon Lime Bars from BAKED: New Frontiers in Baking this week on the baking schedule. I was rather delighted with them, if I do say so myself– these are by far the nicest looking and tasting lemon bars I’ve ever made. (All two recipes of them, but still.)

I just loved the crust on these! It’s made by combining toasted coconut, graham cracker crumbs, brown sugar, and butter. (The addition of coconut to a traditional graham crust is pretty brilliant– I might have to hijack that idea for other graham crust recipes.) This goodness gets pressed into a cake pan, chilled, and then baked. You know… now that I think about it, I’m not even sure that I baked the crust! I made it super-rushed the night before making the lemon curd and stuck it in the fridge, and now I honestly can’t remember if I actually baked it or not! Haaaaa. But no matter, it was totally delicious and didn’t crumble. (Maybe I did bake it?? We’ll never know.) The only thing I would change is to increase it by 50%, because this girl like a thick crust on her bars.

Lemon Lime Bars - 5.jpg

Then on to the curd! (Ugh, that word.) You’ll make this lemony stuff by placing a crap-ton (read = 11) of egg yolks, eggs, a hefty dose of sugar, and lemon and lime zests and juices in a pot, whisk it up, and cook it to a temperature of 180°F. I expected the lemon curd to be a lot thicker when I turned off the heat, but it was still quite thin, so once again I thought I’d done something wrong. Nevertheless I continued by whisking in butter and cream, and pouring the mixture through a fine-mesh sieve directly onto the crust.

I was worried that it wouldn’t bake, and indeed after the recommended 10-minute baking time, it was totally liquid, and I was afraid it was ruined. Sadness! I had no recourse but to leave the pan in the oven longer to see if the bars could be salvaged, so I gave it another 10 minutes… and voilà, to my shock the slab of lemon bars was perfectly baked! This is a keeper– tasters loved it, and I loved the lime zing, especially against the toasted coconut in the crust. The bars cut with beautifully clean edges– wow. So now I have a lemon bar recipe that I’d happily make any time, which is so exciting for me because it fills a long-time gap in my repertoire of basic baked goods. (I really feel like giving someone a high-five right now.)

I rarely feel like eating citrus in the winter because I’m consumed with chocolate and gingerbread and sugar cookies, but I will certainly pull this recipe out in warmer times that call for refreshing lemon. You can find the recipe for Lemon Lime Bars at Baked Sunday Mornings.

Lemon Lime Bars - 7.jpg

© Dafna Adler & Stellina Sweets, 2019.

Leave a Reply

Follow Me on Social Media

Stellina Sweets via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Instagram

Because a trip to Napa is never complete without a visit to @bouchon_bakery! Must. Have. Cheese. Roll. 😛

Top Posts & Pages

Red Velvet Cheesecake Swirl Bundt Cake
Under Cover of Darkness: Ovenly's Brooklyn Blackout Cake
Puglia, Again: Pistachio Soufflé Cakes
Black Sesame Coconut Babka
Cutting Full Circle: Chocolate Disks
Baked Sunday Mornings: Lemon Drop Cake

Archives

Copyright

© Dafna Adler & Stellina Sweets, 2019. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author/owner is strictly prohibited. This includes recipes, photos, and all other original content. Excerpts and links may be used, provided that full and clear credit is given to Dafna Adler and Stellina Sweets with appropriate and specific direction to the original content.

%d bloggers like this: