Lime-orange bars

Lime, essence of summer, floats through my kitchen like a saucy kitchenmaid sticking her tongue out at Old Man Winter. I grate its deep grassy skin into zest. The fat navel orange's turn is next. Zest is microplaned off, and the juice squeezed out into a tumbler.

I am making lemon bars. Or rather, lime-orange bars in the absence of lemon. But lime may actually be my most favourite citrus of all. It is so utterly tropical. My Mom used it often to flavour the many Philippine desserts that emerged from her kitchen. Lime-scented leche flan (coconut milk reposing on a caramelised sugar base) and sweetened fruit preserves pop into my head, full-blown and vivid. I can almost taste that unique herbal note that touches everything with a tangy, vibrant freshness.

In our zone (zone 8) limes can only be grown in greenhouses, but Mexican limes are widely available in the local supermarkets.

(You can substitute pure lemon juice and lemon zest for the lime and orange in this recipe)

Lime-orange bars

You'll need:

For the shortbread crust
1 stick / ½ cup (113g) unsalted butter, room temperature
1/4 cup (25g) confectioner's sugar
1 cup (140g) all-purpose flour
1/8 tsp salt

For the filling:
1 cup (200g) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lime juice (from 2 limes, or you can use a combination of lime and oranges )
1 tbsp (5g) grated zest (from 2 limes or a mix of lime and orange)
2 tbsp (25g) all-purpose flour
1/2 tsp baking powder

Preheat oven to 350 F and place rack in centre of oven. Grease an 8 x 8 inch pan with butter or cooking spray (I prefer butter-flavoured Pam spray), or line with foil.

For the shortbread crust: Using an electric mixer or a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt. Beat until the dough just comes together. Press into the bottom of the greased pan your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and allow to cool.

Meanwhile, make the filling. Beat the sugar and eggs until smooth. Add the lime and orange juice and the zests. Stir to combine. Fold in the flour and baking powder. Pour the filling over the shortbread crust and bake for about 25 minutes, or until the filling is set. Cool on a wire rack.

Dust with powdered sugar and cut into 2-inch squares. You can eat these straightaway but they can also be covered and stored in the fridge for a day or two. Although in this house, cakes and muffins seem to disappear overnight!

H and I've already attacked this creation. This was my breakfast today: