Minty lime bars from Dessert Person: Recipes and Guidance for Baking with Confidence (page 155) by Claire Saffitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gloriole on August 15, 2021

    Super tangy and tart, prob a little too much for me. It's a bit shocking on the first bite, but it does grow on you. That said, the flavor of lime was so strong that you can't taste the shortbread and the mint at all. It didn't feel like a balanced recipe and didn't leave me wanting more. Also, unsure whether it's the recipe or me, but the curd simply did not fully set, even after several hours in the fridge. Cutting into it was a soft gooey mess in the middle, which didn't make for a pretty pic or serving plate. The bars were simply too fragile and messy for handheld treats. Also, the recipe calls for corn starch that would thicken the lime/lemon/sugar solution, but mine didn't thicken very much with that step. The recipe also asks for the juice of 1 lemon and 7 limes, and that made juuuusssttt enough on the dot, so, have an extra one just in case.

  • tarae1204 on April 25, 2021

    The recipe suggests these will be easier to cut after an hour in the fridge but they were still quite soft and messy. These were good and well-appreciated, but for me the recipe didn’t feel reliable enough, the curd underset. You just don’t taste the mint in the shortbread crust unless eaten alone, although perhaps there’s a perception of it to balance the lime. They were very tangy. Recipe calls for 7 limes and I was juuuust able to produce 3/4 c juice from those. Safer to have 8-9.

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