A light dusting of confectioners’ sugar tempers the intense lime pucker of these creamy bars, adapted from a recipe in Levi Root’s new Jamaican cookbook Sweet.
A light dusting of confectioners' sugar tempers the intense lime pucker of these creamy bars, adapted from a recipe in Levi Root's new Jamaican cookbook Sweet
- 18 tbsp. unsalted butter
- 3 1⁄2 cups granulated sugar
- 1 3⁄4 cups flour, plus more for dusting
- 1⁄8 tsp. kosher salt
- Confectioners’ sugar, for dusting
- 8 eggs, at room temperature
- Zest of 9 limes, plus 1/2 cup of fresh lime juice
- 1 cup flour
- Make the crust: Using an electric hand mixer, beat butter and 1⁄2 cup granulated sugar until fluffy. With the motor running, slowly add flour and salt; mix until just combined. On a lightly floured surface; briefly knead dough until smooth. Using floured hands, press dough into a parchment paper-lined 9”x13” baking dish; chill 30 minutes.
- Heat oven to 375°. Bake crust until golden, 15-20 minutes; let cool.
- Make the filling: Whisk 3 cups granulated sugar, eggs, 3⁄4 the zest, plus the juice in a bowl until combined. Slowly whisk in flour until smooth; pour evenly over crust. Bake until the filling is set, about 30 minutes. Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners’ sugar; sprinkle with remaining zest.