Bursting with flavor and richness, these Lemon/Lime Bars are a sweet and tangy bite.
To make these you will need:
- 1 cup AP flour
- 1/2 cup or 1 stick of butter soften
- 1/4 cup powdered sugar
- 1 cup regular sugar
- 1/4 cup AP flour
- zest of lemon or lime or both
- 4-5 Tablespoons of lemon or lime juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt, I use Pink Himalayan Salt
- 2 eggs, beat first before adding to mixture
- powder sugar for sprinkling on top
Heat the oven to 350 degrees
Mix 1 cup of the flour, butter, and powdered sugar. Using a 8x8x2 or 9x9x2, press into ungreased pan, build up edges a bit. Then bake just the crust for 20 mins. When done, let crust cool down a bit before adding mixture. I think letting the crust cool first makes a difference with color and texture.
Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.
Bake for 25 to 30 mins. There should be no wiggly in the middle, once done, remove and it must cool. I generally wait until it is cooled to cut away from edges, then I cover and refrigerate overnight. They cut easier when cold and they taste better when cold. Once cut into squares, bars, or bite size pieces, then sprinkle with powdered sugar.
I have used this recipe with conventional limes, key limes, conventional lemons, Meyer lemons, and a combo of both. The conventional limes had more flavor than the key limes and were much easy to use because they are bigger. I love using Meyer lemons, they have a great flavor. Also, combining both was good. I have revised this recipe since I have been playing around with it to get more flavor.
Hope you like them.