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A supremely simple shortbread crust and lime curd filling make up these Sweet bars. The hardest part of this recipe is grating lime rinds, which should give you an idea of how easy it is. It makes 30 bars, so this is a great dessert for a group gathering.
Tips: It's a pain in the butt to grate 8 limes, but it's worth it. Without the grated rind, the bars themselves are a little tart, but missing something. The oils in the rind bring out the lime juice in the filling. Speaking of, juicing 8 limes (or more, if they don't yield 1/2 cup of juice), is made much easier by popping them in the microwave for 20-30 seconds before slicing and squeezing.
Tweaks: Shredded sweetened coconut is suggested as a topping, along with the lime rind. If you want to use it, try toasting it beforehand. Doing so mimics the warmth of the shortbread crust.
As always with our Bake the Book feature, we have five (5) copies of Sweet to give away.
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