Introduction
I’m not a fan of lime nor mint in desserts, so I knew this wouldn’t be a favorite of mine from the start. Nonetheless, it was a fairly educational recipe. It covered making a shortbread that can topped and a citrus curd. The curd topping is much more tart and sour than sweet and the mint in the shortbread is only slightly noticeable.
Recipe Outline
| Recipe: Minty Lime Bars | Special Equipment: 8×8 Inch Pan |
| Source: Dessert Person | Time: 3.5 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★☆☆☆☆ |
Making The Shortbread
Tip: The mint taste is very subdued. Consider adding an extra tablespoon or two.
Making The Curd
Tip: We used 10 less grams of lemon juice as some other have complained the lemon overpowers the lime in this recipe. We believe this was a good choice as the balance of lime and lemon came out very well.
Baking The Bars
Tip: Be careful not to overbake them. The indicator given is that it will be set but still a bit wobbly in the center. We found ours to be quite wobbly by time it needed to be removed from the oven. Watch that it doesn’t overbake around the edges. Don’t worry if it does though as it will still taste good and the center pieces will likely be fine. You can use the edges de-puffing and getting too brown as an additional indicator of when it’s overbaked.
Final Product
Key Takeaways
- Consider using more mint and less lemon.
- Be careful not to overbake them.
- It is very tart and rather sour.
- Final Score: 1/5 – This was a fun recipe, but not my favorite. Making the curd and then baking it can be a bit temperamental. That being said, the taste profile might have just not been for me.
JoeSoltzberg.com 