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)IMG_3122

Lemon Lime Bars


You’ll need:

  • 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)

Directions:

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;

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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).

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2. Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 Tbsp. flour;

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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.

IMG_3117IMG_3118IMG_3119IMG_3120Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.

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.

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