Lemon Lime Bars

Lemon Bars are a pretty classic, perhaps even retro, dessert. I find the flaky, shortbread crust and thick, tart curd absolutely addictive, especially when chilled. They're such a refreshing bite on a hot, summer afternoon. My Lemon Lime Bars stray just far enough from the classic to keep it interesting!

The ingredients themselves are pretty humble. And the recipe, while simple, requires just a bit of patience and forethought unlike, say, a brownie. To form that crispy crust, you must take care to chill then bake your dough before adding the lemon-lime curd. Resist the temptation to purchase lemon or lime juice. While a bit labor-intensive, juicing your own lemons and limes yields a much tastier treat. And for a nice, clean cut on your squares, allow time to properly cool and chill the bars. Your patience will be rewarded!

Lemon Lime Bars

Ingredients

For the crust

· 2 sticks butter, softened

· ½ cup sugar

· 2 cups flour

· 1/8 tsp salt

For the filling

· 6 eggs

· 2 ½ cups sugar

· 1 tbsp lemon zest (about 2-3 lemons)

· 1 tbsp lime zest (about 3-4 limes)

· ½ cup lemon juice (about 3 lemons)

· ½ cup lime juice (about 12 limes)

· 1 cup flour

· Powdered sugar

Preheat oven to 350F.

Grease a 13x9 baking pan with nonstick spray. Line the pan with parchment paper; leave a 2in overhang of parchment to easily lift bars from the pan. Grease the parchment paper as well.

For the crust… combine the butter and sugar in the bowl of a standmixer fitted with a paddle attachment. Beat until just combined. Mix in the flour and salt until the dough comes together.

Using your fingers, gather the dough into a rough ball. Transfer the dough to the center of the baking pan lined with parchment. Lightly grease your finger tips with nonstick spray and evenly flatten the dough over the bottom of the pan. Freeze the pan for about 20 minutes.

After chilling the pan, bake the crust for 20 to 25 minutes until pale golden brown. Remove from the oven and allow to cool slightly on a wire rack.

While the crust cools, prepare the filling. Add the eggs and sugar to the bowl of a standmixer fitted with a whisk attachment. Whisk until the sugar has dissolved. Add the zest and juices to the mixer. Stir until combined. Sift the flour into the bowl to avoid creating lumps in the filling. Whisk until combined.

Pour the filling over the cooled crust. Bake for 40 to 45 minutes until the center is set.

Once the bars are baked, turn the oven off and prop open the door. Allow the bars to cool in the oven for about an hour. Then transfer the pan to the counter and allow to cool completely. Chill in the fridge for at least 2 hours.

When ready to serve. Remove the bars from the pan using the parchment sling. Dust with powdered sugar. Cut into 24 equal squares. Serve chilled or at room temperature.

Makes 2 dozen bars

Notes

For traditional Lemon Bars, swap the lime zest and juice for lemon.

Gluten Free Friendly!

Try Better Batter or Cup4Cup gluten free flour blend for this recipe.