Spring is finally here, and the bright colors and zesty flavors of lemon and lime suit the season. These lemon-lime bars would make a great dessert for Mother's Day. The "twist" is the grated lime zest in the crust. If you prefer, you can skip the lime and use lemon zest in the crust and all lemon juice in the filling—or vice versa.
Ingredients
- Crust:
- 1 cup all-purpose flour
- 6 tablespoons (3/4 stick) unsalted butter or margarine, at room temperature
- 1/4 cup confectioners' sugar
- 1 tablespoon very finely grated lime zest (green part of peel)
- Topping:
- 4 eggs
- 1 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Sifted confectioners' sugar
Instructions
- Preheat oven to 350 degrees F.
- Mix the flour, butter, confectioners’ sugar, and lime zest on low speed (or with a wooden spoon), just until mixed. Pat dough evenly into an ungreased 8-inch square cake pan.
- Bake for 15 minutes, until shortbread is firm to the touch but not browned. Remove from the oven.
- While the crust bakes, prepare the topping. Beat eggs, granulated sugar, and lemon and lime juices on medium speed for about 8 minutes, until mixture is a pale lemon color. Mix in flour and baking powder, and beat just until combined.r
- Pour topping over hot crust. Return to the oven and bake an additional 20 to 25 minutes, until filling is firm to the touch and does not wiggle.\nLet cool completely in the pan, then refrigerate for 15 minutes. With a small, sharp knife, cut evenly into squares. If filling starts to stick to knife, wipe knife blade off frequently with a wet paper towel. Remove cookies from pan with a small spatula.
- Sprinkle with confectioners’ sugar just before serving.
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