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Lime, Sea Salt and Chili Bars

Yield: One 9” x 9” pan


For the Crust:

1 1/4 cups (170 g) Cup4Cup Multipurpose Flour

1/3 cup + 1 Tablespoon (80 g) granulated sugar

1cup (220 g) unsalted butter, cold and cut into cubes

1 tablespoon + 2 teaspoons (24 g) water

1 ½ teaspoons fresh thyme leaves, chopped

1 teaspoon (1 g) fresh lemon zest


For the Filling:

¾ cup (150 g) granulated sugar

3 large eggs

Zest of 3 limes

½ cup (115 g) fresh lime juice

1 cup (225 g) butter, at room temperature

1 teaspoon (2.7 g) powdered gelatin

Ancho chili powder (optional)

Maldon salt (optional)


  1. Preheat oven to 350°F. Spray a 9” x 9” pan with cooking spray. Line the pan with parchment paper.
  2. In large bowl whisk together flour, sugar, fresh thyme and lime zest. Cut in the butter using a pastry cutter until the butter is in pea-sized pieces. Mix in the water using a fork. The dough will be crumbly.
  3. Press the dough in an even layer into the prepared pan. Bake until golden brown, about 35-45 minutes or until the crust is golden brown. Cool to room temperature.
  4. For the filling, bloom the gelatin in a small bowl with about 1/3 of the juice for 10 minutes.
  5. Combine the eggs, sugar, lime juice, lime zest and salt in a bowl. Place the bowl over a pot of simmering water. Whisk constantly until thickened.
  6. Transfer the thickened egg mixture to a blender along with the bloomed gelatin. Blend on medium speed to combine. Next, with the blender on low add in the butter one piece a time to emulsify it in.
  7. Pour the lime filling onto the cooled crust and smooth into an even layer. Refrigerate until the filling has firmly set, about 4 -8 hours.
  8. Cut into bars of desired size and serve. Store in the refrigerator.
  9. To serve, sprinkle with powdered ancho chili and a few flakes of Maldon salt.