by MELISSA GORDON
Sometimes January feels so … in between. The holidays are over. Our resolutions (if they’re still existent) are a drag. When there’s no snow, days are swallowed up whole by the infinite grey, and when temps are cold (but not enough so that you feel like you conquered something at day’s end), the coldness takes on this terribly irksome quality.
During times like this, I start to think that maybe I should change my name to the Green Groucher. But then I say to myself, “Snap out it, Green Grocer! There are limequats at the co-op for Pete’s sake!”
Limequats! What tiny rays of sunlight! Such little bursts of joy! One rests upon your palm with all the peacefulness of a sleeping baby, all the exuberance of a child, all the zaniness of a teen, all the opportunity of a young adult, all the tenacity of a middle ager, all the wisdom of an elder — and all the cares of the world drift away.
Upside Down Limequat Bars
• 1½ cups graham cracker crumbs
• 1 tablespoon granulated sugar
• 6 tablespoons unsalted butter, melted and cooled slightly
• ½ teaspoon salt
• 3/4 cup granulated sugar
• 2 teaspoons limequat zest
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup limequat juice
• 3 tablespoons unsalted butter, melted and cooled slightly
• Powdered sugar
Preheat your oven to 350ºF. Line a 9”x9” baking pan with aluminum foil and grease lightly. Set aside.
Pulse crackers in a food processor or place crackers in a plastic bag and crush them with your hand until they are the texture of fine bread crumbs. Place crumbs in a bowl and mix in granulated sugar, melted butter and salt until combined. Texture will now resemble course sand.
Spread crumbs into the lined baking pan. Use the back of a spoon to press an even layer on the bottom of the baking sheet. Pop the pan in the oven and bake for 20 minutes.
While the crust is baking, prepare the filling. Whisk together sugar, zest, cornstarch and salt until combined. Add in eggs, juice and butter until well combined.
Once the crust has finished baking, pour the filling on top and bake for another 20 minutes or until the top springs back to the touch. Cool the bars completely, then remove from the pan using the foil as handles. Cut into desired shapes and dust with powdered sugar.