I’ve been engaged on this recipe on and off for years, going by dozens of iterations to get the right shortbread texture utilizing combos of grain-free flours and starches for the underside layer of those custard bars (the custard was truly a lot simpler and I nailed it within the third iteration). And, as I get able to launch my new web site, Nutrivore.com within the coming weeks, I had all however given up ever being completely happy sufficient with this recipe to share it… till I attempted it one final time utilizing Beth Blends Grain-Free Flour Blend. Wow!
Over the past 12 months or so and after Beth despatched me some baggage of her flour blends to check out, Beth Blends Grain-Free Flour Mix has turn out to be my go-to flour to make use of for on a regular basis cooking. However, it was solely not too long ago that I had the prospect to attempt it on this recipe. In my earlier iteration of the shortbread base, I had used 6 (sure, SIX) completely different grain-free flours and starches to attempt to get the right texture for the shortbread backside layer (not too crunchy, not too crumbly, however sturdy sufficient to assist the custard layer, two variations had been truly squeaky whenever you bit into it, which was tremendous bizarre). And, I’m so glad 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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Variations: As a result of I’ve iterated this recipe so many occasions, I really feel like I’ve tried all of it! My favourite is the mixture of lime and lemon on this custard, however I’ve tried utilizing 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 fruits on this recipe. I’ve additionally used completely different sugars to sweeten. My choice is unrefined cane sugar as a result of I really feel prefer it 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 may 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 cooks a bit sooner in case you make it in a 9″x9″ pan. And, if you wish to make the shortbread base with a unique grain-free flour mix, all I can say is, nothing I attempted labored in addition to Beth Blends.
Lemon-Lime Bars
Prep time: 20 minutes
Cook dinner time: 20 to 25 minutes
Yield: 16 2-inch squares
Components:
- 1 1/2 cups Beth Blends Grain-Free Flour Blend
- 1/2 cup ghee (or substitute butter or palm shortening)
- 1/4 cup powdered sugar (you possibly can 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 take advantage of a coconut-based dairy-free bitter cream, you possibly can additionally substitute entire milk yogurt or coconut cream, however the increased the fats content material of this ingredient, 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 must line your pan with parchment, but it surely does make it slightly simpler to take away on the opposite facet, so as much as you, I normally skip lining my pan.
- In a bowl, kneed collectively Beth Blends Grain-Free Flour Blends, ghee, powdered sugar and 1/4 teaspoon salt. That is best along with your arms because it makes a really stiff dough (much like pie crust dough in consistency).
- Press dough into the underside of an 8″x8″ baking pan to kind a good layer. Poke holes all around the prime with the tines of a fork.
- Bake for 20 minutes, till simply beginning to flip barely golden. In the meantime, put together your custard.
- Add remaining substances to a blender jar and pulse simply to mix. Alternatively, you possibly can whisk them collectively by hand.
- Take away pan from the oven and pour the contents of your blender excessive. (You are able to do this whereas the shortbread layer continues to be scorching, or in case you’re not fairly prepared when the shortbread is, it’s completely okay if it cools down slightly. You’ll get barely extra distinct layers if the shortbread continues to be scorching, but it surely works both method).
- Return to the oven and bake an extra 20 to 25 minutes, till custard is ready. (When you shake your pan barely, the middle shouldn’t wobble.)
- Cool utterly earlier than eradicating from pan. These 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 on the counter for as much as 3 days, or within the fridge for as much as every week. I feel these are even higher on the second day!
