by Sarah Steimer
The ginger and other spices in these bars make them very seriously pop. Very, very dangerous and serious like James Bond - in a speedo!
For the crust
- 1 cup flour
- 1/4 cup brown sugar
- 2 tablespoon grated ginger
- 1/4 teaspoon salt
- 1 stick cold butter, cut into pieces
For the filling
- 2 eggs
- 3 tablespoons fresh lime juice
- 1 cup sugar
- 1/2 cup flour
- 2 cups plum puree (go here for that)
- 1/4 teaspoon salt
Line a 7 X 11 inch brownie pan/baking dish with a parchment paper – I used an 8 x 8 inch pan, which was perfectly fine. Line the paper so it covers the sides & bottom and is little extra on all sides so it can lift out easily.
Combine the flour, brown sugar, salt and ginger with your hands (or a food processor) until it resembles loose crumbs. Press the mix into the baking dish to cover all sides and form a smooth/even layer. Refrigerate for 15 minutes.
Bake the refrigerated crust for 20-25 minutes at 350 degrees, or until the crust barely starts to brown on sides. Remove the baked crust from oven and let cool – but do not turn off the oven.
Sift flour and salt together. In a large bowl, combine the eggs and sugar. Add the lime juice then add the dry ingredients. Using a spatula, fold the puree into the mixture, 1/2 cup at a time. Do no beat but make sure that everything is combined well.
