I’ve been engaged on this recipe on and off for years, going by way of dozens of iterations to get the proper shortbread texture utilizing mixtures 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 satisfied sufficient with this recipe to share it… till I attempted it one final time utilizing Beth Blends Grain-Free Flour Mix. Wow!
Over the past yr or so and after Beth despatched me some luggage 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 just lately that I had the possibility to attempt it on this recipe. In my earlier iteration of the shortbread base, I had used 6 (sure, SIX) totally different grain-free flours and starches to try to get the proper texture for the shortbread backside layer (not too crunchy, not too crumbly, however sturdy sufficient to assist the custard layer, two variations have 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 at liberty to experiment with different citrus fruits on this recipe. I’ve additionally used totally 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 can also make this in an 8″x8″ pan for a thicker bar (like in my picture), or a 9″x9″ pan for a thinner bar. It cooks a bit sooner when 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 Mix
- 1/2 cup ghee (or substitute butter or palm shortening)
- 1/4 cup powdered sugar (you may 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 additionally substitute complete milk yogurt or coconut cream, however the larger 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 somewhat simpler to take away on the opposite aspect, 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 palms 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 type a fair 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 components to a blender jar and pulse simply to mix. Alternatively, you may 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 remains to be sizzling, or when you’re not fairly prepared when the shortbread is, it’s completely okay if it cools down somewhat. You’ll get barely extra distinct layers if the shortbread remains to be sizzling, but it surely works both manner).
- Return to the oven and bake a further 20 to 25 minutes, till custard is about. (For those who shake your pan barely, the middle shouldn’t wobble.)
- Cool fully earlier than eradicating from pan. These are nice chilled or at room temperature.
- Sprinkle the highest with extra 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 believe these are even higher on the second day!