Dayap, (our local key lime) is difficult to find and i don’t know why. So when my young shrub yielded 5 of these shiney, green, round jewels– i had cause for celebration. My first pick resulted in what i honestly believe as the best leche flan I’ve made in my entire life. (See link: http://kitchenkitchiekoo.com/2012/07/31/dooo-wop-do-wop-do-wop-dayap-ooooh-waaah-the-ultimate-leche-flan/) This further cemented in my husband the belief that he will die with hunger in the arms of another woman hahaha!
What’s better than lemon squares? Dayap bars, of course!
With 3 fruits, you can make an 8×8 pan. And though you may yield 16 pieces, 1bar is definitely not enough.
If you like your desserts sweet and tart at the same time, then you just have to have this!
The first layer is a really a simple shortbread cookie which serves as the base and balance to the sweet-tart topping.
1/2 c butter or butter compound
1/4 c sugar
1 c all purpose flour
Mix butter and sugar first, then add flour. I always use a baking paper so i don’t have to butter the pan at all. Pat flat the dough and bake in pre-heated oven for 15 minutes.
3/4 c sugar
3-4 T dayap juice. About 3 fruits
Dayap zest from 2 fruits
1/4 t baking soda
Simply whisk all ingredients together and pour on the par-baked shortbread base. Bake for another 20 minutes.
Let it cool and cut into squares. Sprinkle generously with confectioner’s sugar.
Take a bite, then swoon.
© 2012, Kitchen Kitchie Koo. All rights reserved.