Most of our friends here in Uruguay aren’t Uruguayan – immigrants are everywhere (don’t get me started on the term “expat”). Over time, we’ve learned some pretty obvious stuff: want to please a Brazilian? Bring some brigadeiro! Want to please an American? Bring lemon bars!
Sky and I went to visit some American friends who live in Pueblo Eden – I was going to make the ones I usually made, but as I had plenty of leftover coconut from the cocadas, I decided it was time to photograph the first lemon bar recipe I had ever made. Looking at the original post, I realized I must have baked that right after Patricia posted it: the recipe is from 2011, the year I moved here!
Back then, I replaced the lime for more lemon, but this time I decided to follow the recipe (well, not really, I’m always changing something). And it was great!
For a 9 x 13 inch pan, you’ll need:
65 g (2/3 cup) sweetened coconut flakes – I can never find that ingredient here, but it’s just as well: I think they’re too sweet! I used regular shredded coconut.
185 g (1 1/3 cups) flour
90 g (1/3 cup + 2 Tbsp) sugar
1 tsp vanilla extract
127 g (½ cup + 1 Tbsp) unsalted butter, cold, and cut into cubes – You can see why a kitchen scale is a worthy investment. It’s just so much easier to measure 127 g of butter than ½ cup + 1 Tbsp!
436 g (2 cups + 3 Tbsp) sugar – I used 350 g, but next time I’ll try with even less.
50 g (1/3 cup + ½ Tbsp) flour
zests of 2 lemons – I used the zests of 3 lemons.
zests of 1 lime – I used the zests of 3 limes, I was on a roll with that Microplane! 😀
120 ml (½ cup) freshly squeezed lemon juice
120 ml (½ cup) freshly squeezed lime juice
As most bar recipes, start by preparing the pan: butter a 9 x 13 inch pan and cover it with aluminum foil, leaving a “handle” to help remove the bars from the pan. Butter the aluminum foil WELL, being careful not to tear it. This is also the perfect time to start pre-heating your oven.
Prepare the base: if you’re using coconut flakes, place them in the food processor and pulse to grind them some. Add all dry ingredients, pulse, add the butter and vanilla, and process until a dough forms. You can also do this by hand: whisk the dry ingredients, add the cold butter cubes and the vanilla, and use your fingertips to “crush” the butter into the dough.
Press the dough on the prepared pan and bake for 20-25 minutes, or until it turns slightly golden on the sides.
Meanwhile, prepare the filling: zest the lemons and limes, being careful not to cut into the white (and bitter) part. Juice them – I needed 5 limes to get 120 ml of juice, but that always varies!
In a bowl, whisk the eggs and yolk to combine. Add the remaining ingredients, whisk well, and set aside.
When the base is slightly golden on the sides, remove it from the oven, pour in the filling, and carefully place it back in the oven. Bake for another 25-30 minutes, or until the filling is set.
Remove from the oven and let it cool completely before placing them in the fridge for at least 2 hours. As I was running late, I placed them in the freezer for 1 hour and it totally worked! 😛
So they look a bit prettier, dust them with confectioner’s sugar. Try your best not to eat them all at once, as Sky tried to! 😀