Sunday, September 20, 2015

We tried it: Microwave lime bars

Amazing Microwave Lemon Bars from Mom on Timeout

This is for you only if you love the tart life. 
I love all things sour. I kidnap all Zach’s Sour Punks, I’m a sucker for imli (tamarind) sweets; hell, I used to pick fallen tamarind off the ground under the trees on my grandparents’ farm in Mangalore and suck the pods silly.
In adult life, the kidnapped Sour Punks notwithstanding, I try to sate my need for the sour with lemony desserts – lemon tarts, key lime pie, you get the drift.
I’ve lost my recipe for lemon curd, but what I now have is a quick fix: these microwave lemon bars from Mom on Timeout.
They’re made with our local limes, and they didn’t last long on the platter…
It’s a two-step recipe: you first make the crust, and then the topping.
Again: these are very sweet and very sour and a little eggy. You have been warned.

Microwave Lemon Bars
Adapted very slightly from Mom on Timeout

For the crust:
1 cup flour
3 tbsp powdered sugar
1 tbsp lime zest (from one lime)
6 tbsp melted butter

For the topping:
1 cup granulated sugar
2 tbsp lime zest (from two limes)
3 large eggs at room temperature
cup fresh lime juice (from the zested limes)
1 tbsp flour
½ tsp baking powder
¼ tsp salt

To make the crust: Lightly grease a 9x9 inch microwave-safe baking dish. Whisk together the flour, powdered sugar and lime zest. Stir in the melted butter. Press the crust into the prepared dish. Microwave for three minutes at 80% power. Check to make sure the crust is firm. If not, heat for an additional 30 seconds at 80% power. Set aside.

To make the topping: Beat the granulated sugar, lime zest, eggs and lime juice together. Beat in the flour, baking powder and salt and continue beating for two to three minutes. Pour the topping over the crust and microwave for three minutes at 80% power. Check the topping. It should be set with just a little jiggle, like a good jelly. If it hasn't set, microwave for an additional minute at 80% power and check again.

Let the lemon squares cool completely and then refrigerate for several hours or overnight.
Cut into squares, dust with powdered sugar and sprinkle with additional lime zest if desired.

Keep refrigerated.

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