Recipe from Eric Werner
Adapted by Julia Moskin
- Total Time
- 1 hour, plus 30 minutes’ chilling
- Rating
- 4(125)
- Notes
- Read community notes
In the tropical climate of the Yucatán Peninsula, there are three different types of lime, and too many other citrus varieties to count. But really, this tart dessert was born in the United States as the ever-reliable lemon square. At Hartwood, the Mexican-modern-American restaurant in the beach town of Tulum, the crust is made with grated piloncillo, the traditional sugar there. (Raw sugar stands in nicely for home cooks elsewhere.) The crust is also scented with chamomile, which grows in huge thickets in the Yucatán. Adding half a cup of sweetened shredded coconut to the dough for the crust is also a nice touch. —Julia Moskin
Featured in: Rewriting the Menu in Tulum
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Ingredients
Yield:About 12 bars
- 2½cups all-purpose flour
- ½cup raw sugar, preferably Sugar in the Raw brand
- 1teaspoon salt
- 1stick (4 ounces) cold unsalted butter, cubed
- ⅓cup all-purpose flour
- 2tablespoons dried chamomile (chamomile tea is fine), plus extra for garnish
- Freshly grated zest and juice of 4 to 5 limes (¾ cup juice), combined
- 4large eggs
- 1cup granulated sugar
- ½teaspoon salt
For the Crust
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
303 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 5 grams protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Make the crust: Combine flour, sugar and salt in a bowl and toss to combine. Rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. Press dough into a 9-by-13-inch baking pan. Prick all over with a fork and refrigerate for at least 30 minutes, or overnight.
Step
2
Heat oven to 350 degrees. Bake chilled dough until golden and toasted, 15 to 20 minutes. Leave the oven on.
Step
3
Meanwhile, make the topping: Sift flour and chamomile together, using the sifter to break up clumps and chamomile flowers. Repeat to eliminate any chamomile leaves or buds.
Step
4
Strain the lime zest from the juice; discard zest. In a bowl, whisk eggs together. Slowly whisk in strained lime juice, sugar and salt. Add dry ingredients and mix well.
Step
5
Pour topping over crust and bake for 20 minutes, then check to see if filling has set. If loose, bake another 5 minutes and check again. (Keep in mind that the filling will continue to thicken as it cools.) Once cooled, cut into squares or bars. Serve dusted with chamomile flowers.
Ratings
4
out of 5
125
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Cooking Notes
Eric Rodgers
This was a big hit with friends, and with a lime lover like myself, for Cinco de Mayo. In my experience, though, some limes are juicier than others. To those yet to make this recipe, be prepared and have extra limes on hand. Also, the raw sugar for the crust doesn't make it super sweet, which is nice. (I grated piloncillo, since I could find some, but will speed things along next time by sticking to turbinado.)
rachel
Wondering if the chamomile is meant to be added to the flour in the crust? It's listed as an ingredient for the filling but the recipe description indicates otherwise. Thanks!
Eric Rodgers
I had wondered that too as I made these the first time. Generally, I'm no fan of chamomile, so I didn't kick in extra for the crust. Having tried them once now, I could see adding a tea bag's worth without risk of overkill.
Amanda Paschke
The amount of butter seemed a bit off, like there should have been more. The crust was dry and crumbly, not like a typical shortbread dough. Still, it was tasty. I might add more butter next time.
jessica
I did not use chamomile. Next time make crust much thinner. Maybe increase filling quantity.
Shanster
I have their cookbook, and the crust for this recipe has 2 cups of flour, 1/4 cup of sugar, and 1 1/2 sticks of butter. I haven't made the recipe yet, but based on the comments, I think I'll try that ratio instead of what's published here. I had a similar tart at the restaurant and it was DELICIOUS, so I can't wait to try this! It will be hard to match the flavor of the wood-fired oven, though . . .
L
Half the crust. Didn’t use camomile and was still pretty good
Shanster
I have their cookbook, and the crust for this recipe has 2 cups of flour, 1/4 cup of sugar, and 1 1/2 sticks of butter. I haven't made the recipe yet, but based on the comments, I think I'll try that ratio instead of what's published here. I had a similar tart at the restaurant and it was DELICIOUS, so I can't wait to try this! It will be hard to match the flavor of the wood-fired oven, though . . .
Beth
Might there be a suggestion for a substitution for dried chamomile (tea or otherwise)? I'm allergic to it. Hives. Sounds good otherwise! Love lime.
Betsy M
Based on other comments I used more butter, less flour for crust: 1 cup whole wheat pastry flour,1 cup all purpose flour, 3/4 cup melted butter. As I recall, I did the topping as directed, except I didn't bother with the zest (the skin of my limes was too thin to zest). Delicious!
hendrik
How do you get the nice shiny brown crust ? mine was pale. Still have to taste it. ....
Talia
The flour to butter ratio is way off--crust was too dry and crumbly and ratio of crust to filling was also way off, filling barely covered the crust. Filling was also way too gooey and not very tart, I would completely remove the flour from the filling in order to get the tartness and freshness that I expect of a lime / lemon bar.
DJ
One more thing—The “zest” is only the outer covering/rind containing the oils of citrus. A microplane can be used to take off just a sliver...any further into the rind, and it will taste bitter.Also, pulp is to be strained out. Not zest—as it is incorrectly used here.I made it once without straining, and it does taste better if you strain it out.👩🏻🍳
DJ
Definitely needed more butter than was called for—in the shortbread.The lime custard on top was wonderful!!!I grated a tiny bit of zest into lime juice before mixing into eggs.
Melissa
Why does the ingredients list specify that the lines should be zested and juiced, both mixed together, the later the zest is strained out? Seems like a lot of extra work for a possible slight addition of like flavor to the juice...
S mattes
I too found crust a bit dry, even with the additon of coconut. How much would you add to address dryness?I found the thickness just fine.
Merry
Can these be made in advance and frozen?
Lyn
I did not have raw sugar so used coconut palm sugar instead. Crust was delicately sweet but too thick. I used a combination of chamomile and mint which blended well with the lime. Nice and tangy, just the stuff for lime lovers. The red and yellow chamomile flecks lend a festive look.
jessica
I did not use chamomile. Next time make crust much thinner. Maybe increase filling quantity.
Amanda Paschke
The amount of butter seemed a bit off, like there should have been more. The crust was dry and crumbly, not like a typical shortbread dough. Still, it was tasty. I might add more butter next time.
S mattes
How much butter would you add, or could you reduce the amount of flour? Other shortbread recipes call for the same amount of butter and sugar, but much less flour.
rachel
Wondering if the chamomile is meant to be added to the flour in the crust? It's listed as an ingredient for the filling but the recipe description indicates otherwise. Thanks!
Eric Rodgers
I had wondered that too as I made these the first time. Generally, I'm no fan of chamomile, so I didn't kick in extra for the crust. Having tried them once now, I could see adding a tea bag's worth without risk of overkill.
Sandy
The way I read it, the chamomile and flour are sifted together at Step 3, and then mixed in as "the dry ingredients" component of the filling at Step 4.
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