MEYER LEMON LIME BARS

Meyer Lemon Lime Bars image

Provided by Karla Everett

Time 1h10m

Number Of Ingredients 13

Previous Next

FOR THE CRUST :
3/4 lb unsalted butter ; at room temperature
3/4 c granulated sugar
3 c flour
1/4 tsp kosher salt
FOR THE FILLING :
6 large eggs ; room temperature
3 c granulated sugar
1 Tbsp finely grated meyer lemon zest
1 Tbsp finely grated lime zest
1 c freshly squeezed lemon/lime juice (use 6 small meyer lemons and 2 limes)
1 c flour
confectioners' sugar for dusting

Steps:

1. Butter a 9x12x2" baking pan , then line the bottom and sides of the pan with parchment paper. (This is optional but will make removing the bars from the pan much simpler.)
2. FOR THE CRUST : Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment
3. Combine the flour and salt and , with the mixer on low , add to the butter mixture until just mixed.
4. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
5. Chill the pan while oven preheats to 350°F
6. Bake the crust for 15-20 minutes , until very light browned. Let cool on a wire rack ; leave the oven on.
7. FOR THE FILLING : Whisk together the eggs , sugar , lemon and lime zest , lemon and lime juice , and flour.
8. Pour over the crust and bake for 35-45 minutes , until set.
9. Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
10. Store any left overs in a covered container in the refrigerator.