Makes about 12 bars
For the crust:
2½ cups all-purpose flour
½ cup raw sugar, preferably Sugar in the Raw brand
- Nurse dies from injuries in attack near CenturyLink Field
- Woman knocked unconscious by falling drone during Seattle's Pride parade
- Residents return to ‘war zone’ in wake of Wenatchee wildfire
- Legislature OKs new budget with rare tuition cuts and pay raises for teachers
- WSP: Brush fires along I-5 near Marysville were likely arson
Most Read Stories
1 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cubed
For the topping:
3 cup all-purpose flour
2 tablespoons dried chamomile (tea is fine), plus extra for garnish
Freshly grated zest and juice of 4 to 5 limes (¾ cup juice), combined
4 large eggs
1 cup sugar
½ teaspoon salt
1. Make the crust: Combine flour, sugar and salt in a bowl and toss to combine. Rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. Press dough into a 9-by-13-inch baking pan. Prick all over with a fork and refrigerate for at least 30 minutes, or overnight.
2. Heat oven to 350 degrees. Bake chilled dough until golden and toasted, 15 to 20 minutes. Leave the oven on.
3. Meanwhile, make the topping: Sift flour and chamomile together, using the sifter to break up clumps and chamomile flowers. Repeat to eliminate any chamomile leaves or buds.
4. Strain the lime zest from the juice; discard zest. In a bowl, whisk eggs together. Slowly whisk in strained lime juice, sugar and salt. Add dry ingredients and mix well.
5. Pour topping over crust and bake for 20 minutes, then check to see if filling has set. If loose, bake another five minutes and check again. (Keep in mind that filling will thicken as it cools.) Once cooled, cut into squares or bars. Serve dusted with chamomile flowers.
Adapted by The New York Times from Eric Werner, Hartwood, Tulum, Mexico.