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[The Secret Recipe Club] - Lime Squares (glutenfree)

Cooking has gotten quite boring around here lately, you know. There haven been a lot of easy and quick quite ordinary meals been thrown together in my kitchen, not at all worth of blogging - life ha got me in it's claws and I do not seem to enjoy cooking at home much the past few weeks. So this little blog has been abandoned a lot. That's why I am happy that my fellow bloggers of SRC force me to blow away the dust bunnies at least once a month...

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I liked to browse through my assigned blog The Saturday Evening Pot a lot and found some nice gems that gave me some new ideas. I quite quickly settled on the recipe to be for this month when I saw those lovely lime squares on the blog. One reason is that I really really love limes. The subtle tangy taste just goes so well for me with lots of sweets! Another reason was that it was quite quick to assemble and bake in less than an hour which was perfect for my busy timetable this month.

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Lime Squares

recipe based on a post by The Saturday Evening Pot
Ingredients

BASE:

1 cup all-purpose flour (I used half chestnut flour and half coconut flour)
2 teasoons Xanthan Gum (I didnt use it)
1/4 cup confecioner sugar (used packed brown sugar)
8 tablespoons (1 stick) unsalted butter, at room temperature
1 egg white for glazing

TOPPING:

2 large eggs, at room temperature
1 cup granulated sugar (I used packed light brown sugar)
2 tablespoons all-purpose flour (used chestnut flour)
1.5 tablespoons grated lime zest
1/2 teaspoon baking soda
3 tablespoons fresh lime juice
(for sprinkling) confectioner sugar

Cooking Directions:
  • Preheat oven to 350 degrees.
  • Lightly grease 8 inch square baking dish with butter spread.
  • For the base, process flour and confectioner sugar in a food processor for several seconds. Add butter and process until dough comes together, 20 to 30 seconds.
  • Press the dough gently and evenly cover the bottom of the prepared pan. Glaze with egg white, using a baking brush. Coat very lightly.
  • Bake base on center oven rack until lightly golden, about 15 minutes (maybe longer, depending on your oven). Place base in refrigerator for approximately 15 minutes to cool completely. Keep oven on.
  • Meanwhile, prepare the topping: Gently whisk eggs in medium sized bowl until lightly mixed. Add the remaining topping ingredients and continue to whisk gently until they are blended.
  • Pour the topping evenly over cooled base. Bake until top is set and golden, about 20 to 25 minutes. Allow to cool completely.
  • Sprinkle surface with confectioner sugar (a light dusting) and cut into squares with a sharp knife, that is dipped in hot water and wiped dry before each cut.
  • If you plan to keep longer than one day, keep in air tight container and refrigerate or freeze to preserve crispness of base. Makes 9 to 12 bars.

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This rocks I tell ya! I loved it best when it came right out of the oven and still was warm but its also great chilled with some cream. The subtle taste of lime goes so well with the creamy consistency of the topping while the rather crunchy base adds a nice contrast. Go ahaead - give it a try! ;o)

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It is posting time again for my group of the The Secret Recipe Club.

As you already know by now, there are four groups of lovely bloggers who visit each others assigned blogs keeping it a secret from one another until the big reveal day.

For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
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Hold your breath for the following reveal days:
Group A - March 4 Group B - March 11 Group C - March 18 Group D - March 25
_
How this all works?
well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined?
Because I think it is a fun way to discover new blogs and step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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Astrid 04.03.2013, 00.00

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