- For the Pretzel Shortbread Crust
- 2 sticks butter
- 1/2 cup granulated sugar
- 1 cup All-Purpose flour
- 1 cup crushed pretzels (leave some small pieces)
- For The Filling
- 6 extra large eggs , room temperature (make sure they are extra large. The yolks are bigger!
- 3 cups sugar
- Zest of 2 limes (roughly 2 tablespoons)
- Juice of 2 limes (roughly 1/2-2/3 cup) - Use the limes you zested so nothing is wasted.
- 1/3-1/2 cup Tequila *notes below
- 1 cup flour
- Powdered sugar and lime zest for garnish
- The total amount of liquid is 1 cup so pour your fresh lime juice in a measuring cup. Make up the difference with tequila to use a total of 1 cup of lime juice and tequila combined. If you don't want to use tequila , just use 1 cup total lime juice.
Preheat oven to 350F.
Mix the ingredients for the crust and spread in the bottom of a 9x13 baking pan (glass or metal).
Make sure you get an even layer and bring up a little on the sides to hold the filling in.
If your hands get sticky from the butter, dust them in flour and then press down on the crust.
Bake the crust at 350F for 15 minutes or until it is a light golden brown.
Remove from the oven and let cool a bit while you make the filling. Leave the oven on.
For the filling, zest and juice your limes.
In a large bowl combine the eggs, sugar, lime zest, lime juice, tequila*, and flour.
Stir with a whisk to combine completely.
Pour onto the slightly cooled crust.
Put the pan back in the oven and bake for 30-35 minutes or until the center doesn't jiggle when you give it a gentle shake.
Remove from oven and let cool completely.
I let mine cool for about 15 minutes and then put them in the refrigerator to cool them quicker. I couldn't wait.
Garnish with a dusting of powdered sugar and lime zest!
Slice into 24 bars or triangles.
Enjoy with a margarita on Cinco de Mayo!