Smokey Lime Bars

Photo via Pixabay

This unusual take on Melissa Clark’s Lemon Bars With Olive Oil and Sea Salt uses smoked chipotle oil and limes to test the limits of savory dessert.

Crust
155 grams AP flour
50 grams granulated sugar
25 grams powdered sugar + more for dusting
1 t lime zest
10 T cold, unsalted butter, cubed

Curd
8-10 limes
1 t lime zest
300 grams sugar (1 1/2 c)
2 large eggs + 3 egg yolks
5 grams cornstarch (1 1/2 t)
pinch sea salt
57 grams butter (4 T)
60 mL chipotle oil (1/4 c)

Flaky sea salt like Maldon for finishing

Line a 9x9 inch baking pan with parchment paper hanging over the edges.

Grate 1/2 T zest from limes and set aside. Squeeze limes to yield 3/4 c juice.

Blind bake the shortbread crust. Whisk together flour, sugars, zest & salt. Cut in butter until crumbly dough forms. Press into pan and bake until pale gold, about 30 minutes at 350°.

Prepare curd.  In a saucepan, whisk lime juice, sugar, eggs, yolks, cornstarch and salt over medium heat until boiling to activate cornstarch. Lower heat and cook 2-5 minutes until thickened. Remove from heat and strain. Whisk in butter, oil, and zest. Pour over crust and bake at until just set, 10-15 minutes. Cool to room temp, refrigerate until cool, then pull out using parchment and cut into bars.

Sprinkle with powdered sugar and flaky salt.