Lime Sugar Recipes

LIME-SUGAR DIPPING SALT

Steps:

• Stir salt and sugar together in a small bowl. Zest limes directly into salt-sugar mixture. Using your fingers, rub together to grind the zest more finely.
• Transfer to a tightly sealed container until ready to serve. Dipping salt can be prepared up to a week in advance and stored at room temperature.

LIME BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
• Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
• Bake crust in the preheated oven for 10 minutes.
• Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
• Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
• Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

CANDIED LIME SLICES

Steps:

• Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
• In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
• Drain & spread out on a cooling rack to dry for at least 1 hour.
• Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
• Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.