Lemon Lime Bars

Name: Lemon Lime Bars
Ingredients: 2 cups all-purpose flour; 1/2 cup powdered sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 3/4 cup butter, cut up; 4 eggs, lightly beaten; 1 1/2 cups granulated sugar; 1/3 cup half-and-half (can substitute coconut cream); 3 tablespoons all-purpose flour; 1 teaspoon finely shredded lemon peel; 1/3 cup lemon juice; 1 teaspoon finely shredded lime peel; 1/3 cup lime juice; 1 drop green food coloring (optional); sifted powdered sugar (optional); thin strips lemon and lime peel (optional)

16 ingredients

4 steps

Ingredients

2 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup butter, cut up
4 eggs, lightly beaten
1 1/2 cups granulated sugar
1/3 cup half-and-half (can substitute coconut cream)
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon finely shredded lime peel
1/3 cup lime juice
1 drop green food coloring (optional)
sifted powdered sugar (optional)
thin strips lemon and lime peel (optional)

Directions

1

Preheat oven to 350 degrees F.
2

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. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will look dry). Press firmly into bottom of prepared pan. Bake 15 minutes (crust will still look dry).
3

Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 tablespoons flour; divide in two bowls. In one bowl add lemon peel and lemon juice; in the other bowl lime peel, lime juice and green food coloring into other half. Pour the 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.
4

Use paper to lift uncut bars from pan. Cut into bars. Sift over powdered sugar. Top with lemon and lime peel, if desired. Refrigerate to store. Makes 32 bars.