I made lime curd for the first time a few weeks ago. It was for my birthday cake. I'm not sure when I have had a harder time resisting anything - I was eating it by the spoonful and having an impossible time stopping. I ended up having left-over lime curd after the cake was assembled. I knew I had to actually DO something with it - there was no way I could let it go to waste. These lime bars are the result.
I found a recipe for lemon bars in the Better Homes and Gardens Cookbook (the red plaid one). I cut the crust recipe in half, put it in an 8x8 inch pan, and then swapped in my lime curd for the lemon filling. It actually worked, except that I had to bake it for quite a bit longer than the original recipe called for, and I think that left me with a harder, crunchier crust than it would have been otherwise. Whatever. It was simply a vehicle for lime curd anyways.
Crust, modified for an 8x8 inch pan (and a couple cups of lime curd?), from the Better Homes and Gardens New Cook Book, 14th edition, p264
- 1 cup flour
- 1/4 cup powdered sugar
- 1 Tbsp cornstarch
- 1/8 tsp salt
- 6 Tbsp cold butter, in pieces
Oven to 350 degrees, line 8x8 inch pan with parchment. Mix dry ingredients together, then cut in butter and press mixture into pan. (Next time I will use my food processor.) Bake for 18 - 20 minutes until edges are golden. Pour curd over crust and bake for another 15 - 25 minutes, until center is set. Cool completely.