Lemon-Lime Bar cookies
June 2, 2013 § Leave a comment
The BBQ season has officially started and needless to say, many a cake or a cookie will be baked this summer to finish off this fun get-togethers.
SWEETTABLESCAPES started the round up with these Lemon-Lime bars, a traditional and tangy treat. Easy to prepare, even easier to slice, these are perfect to share on a hot day! This recipe is from Better Homes and Gardens (May 2013)
Lemon Lime Bars
- 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
- 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
- Sifted powdered sugar (optional)
- Thin strips of lemon and lime peel (optional)
1. Preheat oven to 350 degrees F. 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).
2. Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 Tbsp. 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.
3. 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.