Sunday, April 22, 2012

Whole wheat lime bars

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Remember how I said I wasn't really a dessert person? Right. Except for these whole wheat lime bars.

I made a few key changes to my favorite lemon bar recipe and the results were good. Very good. So good that this non-dessert person ate (I don't want to tell you how many) in one sitting.

Oh, sorry, no, not one sitting. One standing at the counter. There was no chair involved.

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Whole wheat lime bars
Tart, tangy lime curd sits on a sturdy whole-wheat crust in this twist on the typical lemon bar. White whole wheat flour is lighter than standard whole wheat flour and is available in the baking section of most major grocery stores.
Ingredients
  • 1 1/8 cups white whole wheat flour, divided
  • 1/2 cup powdered sugar
  • 1/2 cup (1 stick) butter, melted
  • pinch of salt
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 cup fresh lime juice
  • zest of two limes, finely grated
Instructions
Preheat the oven to 350 degrees. Spray a square 9x9-inch pan with baking spray, then line the pan with aluminum foil (this will make it easier to remove the bars in one piece so you can cut them properly on a cutting board). Spray the aluminum foil with baking spray as well.In a bowl, mix together 1 cup of the white whole wheat flour, the powdered sugar, the melted butter, and the salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake the crust about 15 minutes or until it just starts to turn golden. While the crust is baking, whisk together the remaining 1/8 cup flour, eggs, granulated sugar, baking powder, lime juice and zest. (I always put the baking powder through a little strainer to be sure the lumps are gone.) Pull the crust out of the oven, pour over the lime mixture, and return the pan to the oven for another 30 minutes, or until the center no longer jiggles when you shake the pan.Cool the lime bars in the pan for half an hour, then refrigerate at least two hours before cutting. This will help you get nice, even edges - and believe me, rushing the process ensures a mess. Cut with a large knife into 9 even squares or 12 smaller rectangles.
Details
Prep time: Cook time: Total time: Yield: 9-12 servings

3 comments:

Rocky Mountain Woman said...

Love any kind of lemony dessert. I made a lemon bread last weekend that I have had all week for breakfast! I'll have to try this one this weekend!

Erika Kerekes said...

@Rocky - lemon bread? Do tell. :)

Kim - Liv Life said...

I'm sold... absolutely sold!!!

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