Weekend Treats: Kia Ora Lime Bar

Long Lunch 24/08/2018
Photo: The Pie Piper.

Kia Ora Lime Bar (Gluten Free)

By Danielle Butler from The Pie Piper

Makes 8-10 good sized bars

Ingredients:
Base:
250 gms Almond Flour
70 gms   White Sugar
25gm Cornstarch
100 gms Unsalted Butter, Cold and cut into cubes
¼ teaspoon Table Salt
¼ teaspoon Vanilla Essence
Zest from 1 Lime

Lime Filling:
70 gms Egg Yolks (approx 4)
3 pinches Lime Zest
600 gms Sweetened Condensed Milk
240 gms Lime Juice

Method:
Preheat oven to 180’C.

The Base:
Lightly grease a 9” x 13” rectangular pan.  Line with a sheet of wax paper and have the paper go up and over the long sides. This extra paper on the sides will act as handles to help lift the finished lime bars out of the pan when they are cool.  Grease the waxed inside the pan.

In a bowl combine all the Base ingredients.  Mix together with a wooden spoon, or an electric mixer, until it forms a smooth soft dough.

Press the dough evenly into the bottom of the pan.  It should be approximately ¼ inch ( ½ cm) thick.

Bake for 12-15 minutes or until light golden brown.

Lime Filling:
While the base is baking, make the filling.

In a bowl add egg yolks and lime zest.  Using an electric mixer with a whisk attachment beat at high speed for at least 5-8 minutes.  The yolks should be very pale and very fluffy.

Gradually add the condensed milk and continue to beat until the last of it is added.  Again, the mixture should be thick and fluffy. 

At a low speed, slowly add the lime juice until it’s evenly blended.

Pour the lime filling over the base while it’s still warm.

Bake for a further 12-16 minutes.  You want the filling set, slightly puffed on the edges but still a little jiggly in the middle

Cool and then put in the fridge until firm. Approximately 2-3 hours.  Lift out of the pan, dust with icing sugar, slice (removing the wax paper on the bottom) and serve.

Tips for success:
Every oven is different, so be sure to check on your masterpiece when it’s in the oven. Look for firmness, rather than watching the clock.

For the base:
If using Salted Butter in the base, then omit the salt

Don’t have Almond Flour?  No problem, swap to regular flour

We recommend Heilala Vanilla - we think it has the best flavour!

The thickness of the base is up to you.  If you make it thicker, then you may have to bake it longer.

For the Filling:
No limes?  Try lemons or grapefruit.  A very acidic fruit is needed.

Toppings and decorations:

Instead of dusting the finished lime bars with icing sugar, you can use jam. Strawberry is our favourite.

Or a dollop of cream, and some sliced fruit on top

Or make a soft meringue, lightly toast it in the oven or with a Chef’s torch - now they are Kia Ora Lime Meringue Bars!

The Long Lunch with Trudi Nelson in for Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.

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