Cardamom-Lime Bars

Posted by on Oct 5, 2010 in desserts, Fusion, Recipes | No Comments

Megan's vegan lime bars

This is my twist on lemon bars. I love anything citrus, but I’m kinda on a lime kick right now…and since cardamom is in the ginger family, it goes quite nicely.

As per Wikipedia, “Green cardamom in South Asia is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom.”

So…what I guess I’m trying to say is, this recipe could save your life. You’re welcome.

Crust Ingredients:

1 3/4 cups all-purpose flour
2/3 cup confectioner’s sugar (plus more for dusting later)
1/4 cup cornstarch
1 cup Earth Balance

Filling Ingredients:

1 1/3 cups water
3 tablespoons agar-agar
1 1/4 vegan granulated sugar (unrefined)
1/2 tsp cardamom
2/3 cup fresh lime juice
3 tablespoons arrowroot powder
1 tablespoon freshly grated lime zest
1/4 cup soy milk

To prepare the crust, combine the flour, confectioner’s sugar and cornstarch in a food processor and pulse several times. Add the Earth Balance, a little bit at a time, and continue to pulse until the mixture begins to look like small crumbs. Lightly grease a 9×13-inch baking pan and fill with the crust mixture, pressing down so the crust forms an even layer. Stick it in the fridge for about a half an hour and preheat the oven to 350 degrees F. Once the crust is done in the fridge, stick it in the oven for about 25 minutes. Allow the crust to cool before pouring the filling on top.

For the filling, put the water and agar-agar into a saucepot and allow it to soak for about 15 minutes. While this is goin’ on, have your way with your limes. Zest ‘em and squeeze ‘em. Yeeaaah. Mix the lime juice and arrowroot in a small container to dissolve.

Has 15 minutes gone by? Then go ahead and bring the water/agar mixture to a boil. Continue boiling for 10 minutes, until the agar has completely dissolved. Add the granulated sugar and cardamom, and boil for another 2-3 minutes. Reduce the heat to medium and add the arrowroot/lime juice, lime zest and soy milk. You’ll want to whisk the mixture continuously for about 5 minutes, until it has thickened. Pour over the crust and allow to cool for about 20-30 minutes before sticking it into the fridge. This should be refrigerated for at least 3 hours (or until the filling has set) before serving.

Cut bars into squares and dust with extra confectioner’s sugar (using a fine-mesh sieve) to serve.

Megan's vegan lime bars

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