- 12
Ingredients
- For the Crust
- 375 * 375 millilitres (1 1/2 cups) unbleached all-purpose flour
- 2 1/2 * 2 1/2 millilitres (1/2 teaspoon) salt
- 125 * 125 millilitres (1/2 cup) unsalted butter, softened
- 75 * 75 millilitres (1/3 cup) sugar
- 1 * 1 egg
- 2 1/2 * 2 1/2 millilitres (1/2 teaspoon) vanilla extract
- 60 * 60 millilitres (1/4 cup) dried cranberries, coarsely chopped
- For the Lime Curd
- 125 * 125 millilitres (1/2 cup) sugar
- * Grated zest of 2 limes
- 125 * 125 millilitres (1/2 cup) lime juice
- 60 * 60 millilitres (1/4 cup) 35% cream
- 60 * 60 millilitres (1/4 cup) butter
- 4 * 4 eggs
Preparation
Step 1
Directions
For the Crust
1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line an 18 x 28-cm (7 x 11-inch) cake pan with parchment paper, letting the paper hang over 2 opposite sides.
2. In a bowl, combine the flour and salt.
3. In another bowl, cream the butter with the sugar and vanilla with an electric mixer. Add the egg and beat until smooth. Using a wooden spoon, stir in the dry ingredients and cranberries. Press into the bottom of the pan. Bake until light golden brown, about 25 minutes.
For the Lime Curd
1. In a saucepan, whisk together all the ingredients. Cook while whisking constantly, until mixture thickens. Pour onto the crust. Bake for about 12 minutes. Let cool slightly. Cover and refrigerate for 2 hours.
2. Unmould and cut into 12 bars.