27 January 2014

Lime Bars made with Oats flour!

I love lemons! Love lemony cakes and bakes even more! I had obsessed over this cake years back and this year round it is these Lemon bars. My friend introduced me to it, and it was love at first bite! I've had my friend make this for me a couple of times but had never bothered to bake it at home.


Last week, i had this major craving for some lemony-buttery goodness. So finally i baked it at home. The first time round, the crust was slightly browned, as the oven temperature too high, and also baked for too long. It was good, but the lime curd had dried a little instead of mouse like consistency it ought to be. The photos of the lime bars are from my second attempt. This time round i wanted to add some semblance of healthy something into it, and so i used part oats flour and also readjusted the oven temperature and baking time. The result as you can see is lush, moist, lemony, buttery, and can i say...healthy goodness, i just cannot get enough of. 


It is a very delicate desert, and me with my heavy hand just could not get a neat slice, so i decided to click them in the tin itself before i gobble up everything. You absolutely must use country eggs to get this intense lemony yellow color. Salivating already?? Ah! When life hands you lemons, i say, make this lemon bars...much better than lemonade i promise! :).


I love it just the way it is, but if you so prefer, you can dust some powdered sugar and just slurp! slurp! away. Enjoy!!

Ingredients:
For the Base
1/2 Cup - Plain Flour
1/2 Cup - Oats Flour ( blitz ready to eat oats)
100 gms - Butter, I used regular Amul butter
1/3 Cup - Icing Sugar

Lime Curd
1/2 Cup - Granulated Sugar
1/2 Tsp - Baking Powder
2 - Country Eggs, medium sized, if small, use 3 eggs
1/3 Cup - Lime Juice
Zest of 2 Lime

Method:
Preheat oven to 170 centigrade and keep a 7 or 8 inch square ungreased baking pan ready.
Mix the ingredients for the crust, blitz in a food processor, then press it into the square baking dish to form the base and bake it for 20 minutes.
As the base bakes, take the ingredients for the lime curd, blitz it in the same food processor and pour this mixture on top of the hot pre-baked base and bake it further 20 mins.
The lemon bar is done when the top is soft yet firm to the touch.
Cool till the base of the pan is cooled enough to handle and then cut it into squares and serve.

3 comments:

  1. yummilicious lime bar.... i want some... :)

    - Ruth

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  2. Thanks for stopping by Ruthy! Been admiring your creations....maybe someday we can make some form of barter?? :D

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    Replies
    1. ah, mine is nothing compared with your pro stuff!! but of course, barter sounds fun and we should lol... I bumped into Jane a couple of Sundays back, in Delhi... i miss you and those days of your endless ramblings...:)

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Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you sample any of my cooking, do come back and let me know. Cheers!