Long time, no see, dudes. I’ll give you the usual excuse: I’ve been busy at work and often, once my ass hits the couch around 9 PM, I’m ready to just watch some TV and chill and not do more editing. That doesn’t mean I’m not cooking every day! I’m just trying to achieve some sort of balance in my life. Maybe that actually means blogging more and going out less, but let’s be real, it’s New York and there are too many tempting things to do (and eat). Last night, I was determined to get home and edit some photos and get a post up, though. I was supposed to work out, but I told myself that I deserved to spend some time here. I even got off the subway early to stop over at my favorite place ever, Osakana, to pick up some fish and pickled veggies for dinner. They always have these wonderful cuts of fish marinated in koji miso or sake kasu (I got some cod AND some tuna belly last night because I couldn’t decide), or sometimes they’ll have these delightful tiny sweet shrimp that taste like butter and Kramer and I will just eat raw as a snack. I could buy everything there. They make the most amazing roasted fish bone stock that they sell alongside freshly made ramen noodles that you can take home and heat up and bliss out over. ANYWAY, I grabbed the fish and started walking home, which really is barely half a mile away, but nobody told me that it was windy as shit outside and also apparently freezing. That’s what I get for being in the office all day, I guess. But yeah, that walk sucked, so I threw the fish in the oven with some carrots and eggplant and couldn’t wait to curl up under a blanket and watch Netflix and get to blogging. Aren’t you lucky?
I made these lime bars a while back and brought them to a bar for some friends to eat. Their reaction was as I had hoped it would be. They were in love. And I was in love, too. These bars rule. I love lemon bars, don’t get me wrong, but there’s something about these lime bars that kind of blow them away. Yes, you could use Key limes, but look, I already have tendonitis as it is, so I’m not really about to spend time juicing 1,000 little limes. Regular ol’ limes will do the trick just as well. Juice and zest some of those bad boys, bake off your shortbread crust, and get ready to bite into the thickest, chewiest lime bars of your life. These aren’t wimpy little thin, sad bars. Nope. I refuse to have any of that. If you’re making a citrus bar of any kind, you better make it at least two inches thick. That’s what the people want. These are the perfect thing to sort of tease spring out, especially if you’re like me and you’re looking at your PTAC unit and it doesn’t even say a temperature, it just says “LO.” Fear not! Make some lime bars–the oven will warm up your apartment AND you’ll be a hero among your friends and family for bringing a little sweet sunshine into their lives.
Pour over your shortbread crust and bake!
You’ve got to have a small amount of patience in order to wait for these to cool before you dig in, but I promise that it’s worth it.
- For the Shortbread Crust:
- 2 cups all-purpose flour
- ¼ cup + 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter, cubed
- For the Filling:
- 8 eggs
- zest and juice of 6-7 limes
- 2½ cups granulated sugar
- ½ cup all-purpose flour
- ¾ teaspoon kosher salt
- powdered sugar, for dusting
- Preheat your oven to 350 degrees F. First, make the crust. Whisk together your flour, granulated sugar and salt, then cube your butter and use your hands to cut it into the flour mixture until coarse crumbs form.
- Line a 9x13-inch pan with parchment and press your shortbread dough into the pan as evenly as you can, but don't worry about going up the sides of the pan. Bake for 15 minutes or so, until the edges start to turn slightly golden. Remove from the oven and set aside.
- While your crust bakes, whisk together your eggs, lime juice and lime zest, sugar, flour and salt. Pour the mixture over the hot crust once it's ready, and bake for 25-30 minutes, until fully set but not browned. Allow the bars to cool completely before slicing (I refrigerated mine). You can sprinkle with powdered sugar when you're ready to serve, if you like.