Monday, January 30, 2012
In these winter months there is nothing I love more than filling up my fruit bowl with every variety of citrus I can find, you might say that we are having a bit of a love affair. So when I saw that the gals from food52 had picked up some harder to find varieties over at Eataly I scooted my boots right over to their beautiful produce department to round out my collection. There were page mandarins and mandarinquats, stem and leaf meyer lemons, a few varieties of kumquats, bergamots, lots of things I don't remember, and then there were the rangpur limes. They are limes that aren't really limes at all, those sneaks. Rangpurs are a cross between mandarins and a lemons and they are thin skinned with tart, puckery juice that almost has a hint of spice. I picked up four of the little golf ball sized fruits along with some other treats and admired them in my fruit bowl for a few days, not sure what to do with my precious bounty. I wanted to make something that would really highlight their flavor and eventually decided that bars would be the way to go. I combined a crisp shortbread crust with a creamy tart curd spiked with a little bit of fresh ginger and I have to say, they knocked the socks off of any lemon bar I've ever had.
Rangpur Lime Bars
Preheat oven to 350º and line the bottom and sides of an 8x8 or 9x9 square metal baking pan with foil
For the Crust
adapted from Alice Medrich
1t vanilla extract
7T melted butter
In a medium bowl, whisk together the butter, sugar, vanilla and salt. Add in the flour and corn starch and stir well to combine, the mixture will appear greasy. Pat the mixture evenly into the prepared pan and bake for 25-30min or until the crust is golden brown.
When the crust is ready turn down the oven to 300º
For the Filling
make this while the crust is baking
1/2c rangpur lime juice, from 3-4 limes
2t rangpur lime zest
3eggs + 1yolk
1/2t grated fresh ginger (optional)
1T sour cream
1. In a medium bowl, whisk together the flour and sugar. Add the eggs and egg yolk and whisk well to combine. Lastly add in the sour cream, rangpur lime juice, zest, and the grated ginger.
2. Pour the mixture on top of the hot crust, tap the pan to release any air bubbles and bake for 20-25 minutes or until the topping is set and jiggles slightly in the center.
Cool completely before slicing into squares and dust with confectioner's sugar before serving. Store in an airtight container in the fridge for up to 1 week.
- If you don't have access to rangpur limes, meyer lemons are a great substitute. In a pinch, you can use regular lemons, just up the sugar to about 1c.
- If you don't have sour cream on hand you can substitute 1T heavy cream or 1T creme fraiche.
- I used a 9x9 pan for this recipe and it made bars that were quite thin. I didn't mind this at all, but if you prefer a thicker bar use an 8x8 pan instead.