From: Redbook
Yields:
36
Once your teeth sink into these gooey lemon-lime bars, you will be in dessert heaven. This rich and tangy shortbread recipe is the perfect dessert for any occasion.
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Ingredients
Lime-Cornmeal Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup unsalted butter
- 1/2 tsp. grated lime zest
- 1/2 cup granulated sugar
- Yolk from 1 large egg
- 1 tsp. vanilla extract
Topping
- 4 large eggs
- 1 cups granulated sugar
- 1 1/2 Tbsp. all-purpose flour
- 1/2 tsp. grated lemon zest
- 1/2 tsp. grated lime zest
- 1/4 tsp. salt
- cup lime juice
- cup lemon juice
- cup milk
- 2 Tbsp. melted unsalted butter
- confectioners' sugar
Directions
- Step 1Heat oven to 350 degrees F. Line 13- by 9-inch baking pan with foil, extending foil 2 inches beyond pan at both ends. In a medium bowl, whisk flour, cornmeal, baking powder, and salt.
- Step 2Beat butter and remaining mixture of ingredients with the paddle attachment of a mixer on medium speed until soft and creamy, about 2 minutes. On low speed, beat in flour mixture, scraping sides of the bowl until dough comes together. Drop small clumps of dough evenly into prepared ban. With floured fingers, press dough into even layer.
- Step 3Bake 20 minutes or until surface is golden and set. Remove crust, keeping the oven on.
- Step 4Whisk eggs, sugar, flour, lemon zest, lime zest, and salt in a medium bowl until blended, then stir in lemon juice, lime juice, milk, and butter. Pour over warm crust.
- Step 5Bake 18 to 20 minutes or until topping is set and feels slightly firm to the touch. Cool in pan on a wire rack.
- Step 6Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1 1/2 inches wide. Cut each strip into 6 bars. Dust lightly with confectioners' sugar.
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