Recipe: Rangpur Lime Bars
4th post on this blog - from March 2009 - you can read about my ordering a Rangpur lime tree. Well, 4 1/2 years later, I made something with my Rangpur limes.
I took a classic lemon bar recipe from the Sacramento Bee and changed it to a Rangpur lime recipe. Just FYI, a Rangpur lime is like a mix between a mandarin and a lemon. Yum.
Here is the details.
Rangpur Lime Bars
Cook Time: 45 mins
Makes 16 bars
1 cup plus 2 Tbs. flour, divided use
1 3/4 cups confectioners' sugar, divided use
2 Tbs. finely grated fresh Rangpur lime peel
Pinch of salt
1/2 cup chilled unsalted butter
1/2 teaspoon baking powder
3 large eggs
1/4 cup plus 3 Tbs. fresh Rangpur lime juice
Preheat oven to 350 degrees. Butter an 8-inch square baking pan.
Whisk together 1 cup flour, 1/4 cup sugar, the peel and salt in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. (I learned a trick from my dad on this: freeze the butter and then use a grater and grate the butter into the flour mix. Works like a charm.)
Knead the dough until it begins to stick together. Transfer to baking pan and press evenly into the bottom.
Bake on center rack until light golden brown about 25 mins.
Let cool while you make the filling.
Whisk together the remaining 1 1/2 cups sugar, the remaining 2 Tbs. flour and the baking powder in a small bowl. Beat the eggs with a electric mixer on high for about 2 minutes or until tripled in volume. Reduce speed to low and add sugar mixture. Beat until just blended. Add the Rangpur lime juice and beat until just blended.
Pour the lime mixture over the warm crust and bake for 18 to 20 minutes, until the filling is just set in the center. Let cool.
Just before serving dust with confectioners' sugar and cut into 2-inch squares.