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I’ve been operating in this recipe off and on for years, going via dozens of iterations to get the easiest shortbread texture the usage of combos of grain-free flours and starches for the ground layer of those custard bars (the custard used to be if truth be told a lot more uncomplicated and I nailed it within the 3rd iteration). And, as I am getting able to release my new site, Nutrivore.com within the coming weeks, I had all however given up ever being glad sufficient with this recipe to proportion it… till I attempted it one closing time the usage of Beth Blends Grain-Unfastened Flour Mix. Wow!
During the last yr or so and after Beth despatched me some baggage of her flour blends to take a look at out, Beth Blends Grain-Unfastened Flour Mix has grow to be my go-to flour to make use of for on a regular basis cooking. However, it used to be most effective not too long ago that I had the risk to take a look at it on this recipe. In my earlier iteration of the shortbread base, I had used 6 (sure, SIX) other grain-free flours and starches to take a look at and get the easiest texture for the shortbread backside layer (no longer too crunchy, no longer too crumbly, however sturdy sufficient to improve the custard layer, two variations had been if truth be told squeaky whilst you bit into it, which used to be tremendous bizarre). And, I’m so happy I did, as a result of I now really feel assured sharing this recipe with you, simply on time for the vacations!
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Permutations: As a result of I’ve iterated this recipe such a lot of instances, I believe like I’ve attempted all of it! My favourite is the combo of lime and lemon on this custard, however I’ve attempted the usage of simply lemon, simply lime, Meyer’s lemons (on their very own or with lime) and orange (by itself or with lemon). They’re all tasty, so be happy to experiment with different citrus culmination on this recipe. I’ve extensively utilized other sugars to sweeten. My choice is unrefined cane sugar as a result of I believe find it irresistible doesn’t compete with the citrus flavors, but it surely’s additionally tasty with maple sugar if you wish to use a extra nutrient-dense sugar. You’ll be able to make this in an 8″x8″ pan for a thicker bar (like in my photograph), or a 9″x9″ pan for a thinner bar. It chefs a little bit quicker if you’re making it in a 9″x9″ pan. And, if you wish to make the shortbread base with a distinct grain-free flour mix, all I will say is, not anything I attempted labored in addition to Beth Blends.
Lemon-Lime Bars
Prep time: 20 mins
Prepare dinner time: 20 to twenty-five mins
Yield: 16 2-inch squares
Components:
- 1 1/2 cups Beth Blends Grain-Unfastened Flour Mix
- 1/2 cup ghee (or replace butter or palm shortening)
- 1/4 cup powdered sugar (you’ll be able to mix maple or cane sugar in a blender for 30 seconds to make this, or use store-bought)
- 3/8 teaspoon salt, divided
- 1/3 cup lime juice (about 3 limes price)
- 1/4 cup lemon juice (about 2 lemons price)
- 2 teaspoons lemon zest (about 1 lemons price)
- 1/2 cup bitter cream (I exploit a coconut-based dairy-free bitter cream, you might want to additionally replace entire milk yogurt or coconut cream, however the upper the fats content material of this aspect, the creamier the custard)
- 5 eggs
- 1 cup unrefined cane sugar (like sucanat, or sugar within the uncooked)
Instructions:
- Preheat oven to 350F. You don’t wish to line your pan with parchment, but it surely does make it just a little more uncomplicated to take away at the different facet, so as much as you, I normally skip lining my pan.
- In a bowl, kneed in combination Beth Blends Grain-Unfastened Flour Blends, ghee, powdered sugar and 1/4 teaspoon salt. That is best possible along with your palms because it makes an excessively stiff dough (very similar to pie crust dough in consistency).
- Press dough into the ground of an 8″x8″ baking pan to shape a good layer. Poke holes all over the place the highest with the tines of a fork.
- Bake for 20 mins, till simply beginning to flip somewhat golden. In the meantime, get ready your custard.
- Upload ultimate components to a blender jar and pulse simply to mix. On the other hand, you’ll be able to whisk them in combination through hand.
- Take away pan from the oven and pour the contents of your blender excessive. (You’ll be able to do that whilst the shortbread layer continues to be scorching, or in the event you’re no longer moderately able when the shortbread is, it’s completely ok if it cools down just a little. You’ll get somewhat extra distinct layers if the shortbread continues to be scorching, but it surely works both method).
- Go back to the oven and bake an extra 20 to twenty-five mins, till custard is ready. (If you happen to shake your pan somewhat, the middle shouldn’t wobble.)
- Cool totally prior to taking out from pan. Those are nice chilled or at room temperature.
- Sprinkle the highest with further powdered sugar, if desired. Lower into squares and serve.
- Retailer any leftovers in an air-tight container at the counter for as much as 3 days, or within the refrigerator for as much as every week. I feel those are even higher on the second one day!
