What's that? I'm sorry, I couldn't hear you over the awesomeness of this dessert. When you take that first bite your teeth barely crush that crisp crunchy crust, however then it sinks into the soft fruity center. Buttery, strawberry-y, and slightly tangy, I don't think there's much more you could ask of this chow-fection. By the way, just to let you all know, in order to even comprehend this post you need to have read my previous post on how to make Lime Curd. That's pretty much the other half of this recipe so head on down there if you do not want to be just half as smart as everyone else. Seriously stop here if you have not read it. I mean it. He said assuming all of you could see his very serious expression.
Okay, so those of you who are left have either done what I've said, or are internet trolls, whoever you are you're definitely in for a treat. I take an easy shortbread crust, heartened with nutty bursts of oats, and layer it with strawberry preserves and lime curd. Absolutely delicious, and not to mention super easy. Seriously, as easy as mixing things in a bowl. So let's get started!
In a large bowl mix together your flour, sugar, butter, oats, salt, and baking powder. Yes, those are basically all the ingredients in this recipe, which just goes to show how simple this chow-fection is. Preferably you want to use a pastry blender, that is the wire instrument on the right side of the picture above. I think it just integrates the butter and the dry ingredients that much more efficiently but if you don't have one a fork or your hands will do fine.
Using the paper from your sticks of butter, or a can of vegetable spray, lightly grease a 9x13 inch baking pan. Our dough has a fair amount of butter in it so you shouldn't be worried much about sticking. Press 3/4 of the mixture into the pan, reserving the rest for the crumble topping.
Now it's time for, in my opinion, the best components of this dish. The strawberrying and the lime curding of the bars. First we are going to lightly spread a layer of strawberry preserves onto the crust. If you think you won't be needing the full measurement of preserves that's absolutely fine. It's better to spread less jam than more. You want to try not to spread the jam to the absolute sides of the pan. If the jam is in contact with the baking sheet then you might have some adherence. Next we can spread on the lime curd. My recipe for lime curd will yield 1 cup of custard which will all be used in this recipe. The same rules apply, evenly spread it across the jam, careful not to touch the sides. Finally sprinkle on the last bit of crumbs and you are ready to bake.
Allright, into the oven at 350 for about 40 minutes, or until the top is lightly brown and crispy. You'll know when it's done when your whole house smells like butter and Key Lime Pies. The reviews on these squares were absolutely astounding as my brother even asked me to make a second batch for his classmates the following day. If the pickiest teenagers in California like your dessert you know you're doing something right.
Well, there you have it. Strawberry Lime Oatmeal Squares, a must make for this summer season. What? It's summer in Australia. But seriously, I really hope you make these for your family, scroll down to view this recipe and more. And as always,
1 3/4 sticks salted butter, cut into pieces
1 1/2 cups all-purpose flour
1 1/2 cup instant oatmeal
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup of strawberry preserves
1 cup of Lime Curd
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