Lemon Lime Bars
Recipe source: Better Homes and Gardens - May 2013
Note: Be sure to pour the lemon filling over the crust immediately after you take it out of the oven. This will ensure that the lemon layer sets.
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- 3/4 cup butter, cut up
- 4 eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 1/3 cup half-and-half
- 3 Tbsp. all-purpose flour
- 1 tsp. finely shredded lemon peel
- 1/3 cup lemon juice
- 1 tsp. finely shredded lime peel
- 1/3 cup lime juice
- 1 drop green food coloring
- Thin strips of lemon and lime peel (optional)
1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. For crust, in a large bowl combine the 2 cups flour, powdered sugar, cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press firmly into bottom of prepared pan. Bake 15 minutes.
2. Meanwhile, in a medium mixing bowl whisk together eggs, granulated sugar, half-and-half, and 3 tablespoons flour; divide equally into two bowls. To one bowl add lemon peel and lemon juice; to the other bowl add lime peel, lime juice, and green food coloring. Pour lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.
3. Use paper to lift uncut bars out of pan. Cut into bars. Sift powdered sugar over bars. Top with lemon and lime peel, if desired Refrigerate to store.