Parshat Ki Tavo inspiration:

“And it shall be on the day that you cross the Jordan to the Land that Hashem, your God, gives you, you shall set up for great stone and you shall plaster them with lime.”

While this is not the type of lime mortar that those great stones were plastered with, it is infinitely more appetizing. Lime Bars are a twist on the classic lemon bars, and I think even more delicious.

Lime Bars

• 1 cup margarine, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• Pinch of salt
• 4 eggs, beaten
• 1 ¾ cup powdered sugar
• 1 cup granulated sugar
• 4 Tbsp flour
• 1 tsp baking powder
• 3 oz lime juice (juice of 3 limes, and add the zest if you are using fresh limes)
• Powdered sugar for sprinkling

1. Heat the oven to 350 F. Prepare a 9×13-inch pan by lining the bottom with parchment paper and spraying with baking spray.

2. Combine the first four ingredients in a food processor and pulse until the mixture forms a dough. You may have to scrape the corner of the bowl to integrate everything.

3. Press the sticky dough into the bottom of the pan and bake for 15-18 minutes, until it just barely starts to brown at the edges. While the shortbread crust is baking, make the lime filling.

4. I prefer a stand mixer for mixing this because I can control the speed better, but you can also reuse the food processor for mixing the filling. Beat the eggs slightly, then add the powdered and granulated sugar and integrate, then add the flour and baking powder and mix. Slowly pour in the lime juice, and zest if you have it, and mix again until well combined, but don’t beat in too much air.

5. When the crust is just starting to brown, remove it from the oven, pour in the filling, and return it to the hot oven for another 18-30 minutes.

6. Remove from the oven when the top of the filling is set. There will still be a little jiggle underneath, but it will firm up as it cools. Allow the pan to cool to the touch before covering and putting it in the refrigerator.

7. Garnish with a sprinkle of powdered sugar through a sieve before cutting into squares and serving. My family likes to eat these chilled, but they don’t actually have to be stored in the refrigerator after baking.

Parshat Nitzavim inspiration:

“You will return and listen to the voice of Hashem, and fulfill all His commandments, which I command you this day. Hashem, your God, will make you abundant for good in all the work of your hands, in the fruit of your womb, in the fruit of your livestock, and in the fruit of your soil. For the Lord will once again rejoice over you for good, as He rejoiced over your forefathers, when you obey the Lord, your God, to observe His commandments and His statutes written in this Torah scroll, when you return to the Lord, your God, with all your heart and with all your soul.”

To me, few desserts celebrate the profound blessing of enjoying the “fruit of your soil” as a simple fruit crumble does. It is satisfying and uncomplicated and the fruit is the star. I made a Berry Crumble and it smells divine.

Berry Crumble

• 2 cups all-purpose flour
• 1 cup almond meal
• 1 ¾ cup granulated sugar, divided
• 1 tsp baking powder
• ½ tsp salt
• 1 cup margarine, softened
• 1 large egg
• 4 cups berries, washed, patted dry and halved (I used raspberries and blackberries)
• 1 Tbsp lemon juice
• 1 Tbsp cornstarch

1. Heat oven to 375 F and prepare a 9×13-inch baking pan by lining the bottom with parchment paper and spraying with baking spray.

2. In a food processor with the pastry blade, combine the flour, almond meal, baking powder, salt and 1 cup of sugar and pulse to combine. Add the margarine in chunks and buzz until the mixture is crumbly. Add the egg and mix briefly once more until you achieve a dough that mostly holds together. (This can also be done by hand with pastry cutters or two knives, but it takes much longer to achieve an even mixture.)

3. Press about two-thirds of the dough into the bottom of the pan. Place in the oven and bake for ~15 minutes.

4. While the crust is baking, prepare the berries. In a large bowl, combine the halved berries with lemon juice first, then sprinkle the cornstarch and remaining ¾ cup sugar over the berries and gently combine until the berries are coated.

5. When the crust is set, briefly remove it from the oven. Spread the berry mixture evenly over the crust. Crumble the remaining dough evenly over the crust.

6. Bake for an additional 35-45 minutes, until the dough crumble is lightly browned. Remove from the oven and allow it to cool completely before cutting and serving.

By Victoria Lupia