Lime-Ginger Bars

A crunchy ginger-biscuit base under a sharp, zesty lime layer. Chew Richberry first and the lime tastes bright and sweet against the warm ginger.

Total time: 1 hr 25 min
Servings: 12
Difficulty: Easy

Lime-ginger bars — Sweet moments, naturally.

Ingredients

Base

85 g unsalted butter, melted, plus extra for greasing
250 g gingernut biscuits

Filling

25 g plain flour
2 large eggs, plus 1 large egg yolk
zest of 2 limes
100 ml lime juice (from about 4 limes)

Directions

Preheat oven to 350°F (180°C).
Use 320°F (160°C) for a fan oven, and put a baking sheet in to heat. Line an 18 x 23 cm (7 x 9-inch) tin with foil and grease lightly.
Make the base.
Crush the biscuits very finely and mix well with the melted butter. Press firmly into the bottom of the tin.
Bake the base.
Set the tin on the hot baking sheet and bake 20 minutes, until deep golden all over.
Make the filling.
Meanwhile, put the flour in a bowl, make a well and work in the eggs and yolk until smooth. Mix in the lime zest and juice.
Bake and cut.
Pour the filling over the hot base and lower the oven to 325°F (160°C), or 285°F (140°C) fan. Bake 20 minutes, until set in the middle, then cool on a wire rack and cut into bars.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup sugar = 386 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.