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Lime and Ginger Bars

Billed by GoodFood as a great teatime bake, we like these with coffee as well! Simple to throw together, we find that these toothsome bars actually get better with time: the only downside to a day or two’s ‘aging’ is that the powdered sugar tends to melt into the lime filling (maybe the reason for the fuller flavor?), but a last-second renewal of the dusting does the trick to pretty them back up! The recipe calls for gingernut biscuits: we use Mi-Del ginger snap cookies as an admirable fill-in, and the the rest of the recipe is, well, a snap!

Lime and Ginger Bars

For the base:

3 oz. unsalted butter, melted, plus a little extra for greasing the tin
9 oz. ginger snap cookies, finely crushed (about 2 cups crumbs)

For the filling:

1 oz. all-purpose flour (¼ cup)
7 oz. golden caster sugar (1 cup plus 2 tbs.)
2 large eggs, plus 1 large egg yolk
zest of 2 limes, juice of 4 (you will need 3½ fl. oz. juice)
confectioner’s sugar, for dusting

Line an 8-inch square tin with foil, then lightly butter. Heat the oven to 350°F and put a baking sheet in to heat up.

Mix the crumbs and butter together well, then press into the bottom of the tin, squashing them down firmly. Slide tin onto the baking sheet and bake for 20 minutes until very dark golden all over.

Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 325°F. Bake for 20 minutes or until set in the middle. Cool on a wire rack, dust with confectioner’s sugar, then cut into bars.

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