Side Pannel
Easy Lemon Lime Bars
Easy Lemon Lime Bars
- Recipe Submitted by maryjosh on 03/05/2019
Ingredients List
- For the crust:
- 1 3/4 cups all-purpose flour
- 2/3 cup powdered sugar, plus more for dusting
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, chilled and cut into 12 pieces
- For the filling:
- 4 large eggs, lightly beaten
- 1 1/3 cups granulated sugar
- 3 tablespoons all purpose flour
- 3 lemons, juice and 2 teaspoons finely grated zest
- 3 limes, juice and 1 teaspoon finely grated zest
- 1/3 cup heavy cream (or whole milk)
- 1/8 teaspoon salt
Directions
Make the crust first. Preheat the oven to 350 degrees F, and line a 9x13 inch pan with tin foil, leaving an overhang so you can lift the bars out with it. Spray the foil with non-stick cooking spray.
In a food processor, mix together the flour, powdered sugar, cornstarch and salt for the crust, pulsing a couple times to combine everything. Add the pieces of butter and pulse until the mixture is pale yellow and looks like coarse meal. (If you don’t have a food processor, grate the cold butter into the flour mixture and rub it into the flour with your fingers.) Press this mixture into the prepared pan, pressing it firmly with your fingers into an even 1/4 inch layer, and up the sides of the pan about 1/2 inch. Refrigerate for 30 minutes and then bake for 20-25 minutes or until lightly browned.
While the crust is chilling and baking, make the filling. In a medium bowl, whisk the eggs, sugar and flour together. Stir in the lemon and lime juice (2/3 cup juice total) and zest, the heavy cream (or milk) and the salt.
When the crust is finished, remove it from the oven and whisk the filling to recombine it. Pour it into the warm crust. Reduce the oven temperature to 325 degrees F and bake the bars for 25-30 minutes, or until the filling feels firm to the touch. Cool the pan on a wire rack at room temperature for at least 30 minutes before lifting out the bars and slicing them. Dust the bars with powdered sugar to serve.
The bars keep well in an airtight container in the refrigerator for up to 3-5 days, but the cookie crust will soften a bit.
In a food processor, mix together the flour, powdered sugar, cornstarch and salt for the crust, pulsing a couple times to combine everything. Add the pieces of butter and pulse until the mixture is pale yellow and looks like coarse meal. (If you don’t have a food processor, grate the cold butter into the flour mixture and rub it into the flour with your fingers.) Press this mixture into the prepared pan, pressing it firmly with your fingers into an even 1/4 inch layer, and up the sides of the pan about 1/2 inch. Refrigerate for 30 minutes and then bake for 20-25 minutes or until lightly browned.
While the crust is chilling and baking, make the filling. In a medium bowl, whisk the eggs, sugar and flour together. Stir in the lemon and lime juice (2/3 cup juice total) and zest, the heavy cream (or milk) and the salt.
When the crust is finished, remove it from the oven and whisk the filling to recombine it. Pour it into the warm crust. Reduce the oven temperature to 325 degrees F and bake the bars for 25-30 minutes, or until the filling feels firm to the touch. Cool the pan on a wire rack at room temperature for at least 30 minutes before lifting out the bars and slicing them. Dust the bars with powdered sugar to serve.
The bars keep well in an airtight container in the refrigerator for up to 3-5 days, but the cookie crust will soften a bit.
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