Lemon-lime bars play up the intoxicating sourness we crave from truly citrusy desserts. The confectioners’ sugar topping balances everything so the bars don’t become bitter.
Instructions
1
Make the crust dough
2
Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and confectioners' sugar until the mixture is light and fluffy, five to seven minutes. Beat in the lime zest. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the creamed mixture and mix well. Editor’s Tip: Scrape down the sides and bottom of the bowl well to ensure everything is evenly incorporated.
3
Par-bake the crust
4
Press the crust dough into a greased 13x9-inch baking dish. Pop the crust into the oven and bake just until the edges are lightly browned, 13 to 15 minutes. Editor’s Tip: Use the bottom of a measuring cup to press the dough down and create an even layer.
5
Prep the filling
6
In another large bowl, beat the eggs and sugar together with a hand mixer or stand mixer until combined. In a separate small bowl, whisk together the all-purpose flour and baking powder. Gradually add the flour mixture to the egg mixture. Stir in the lemon juice and zest, then turn up the mixer and beat everything until frothy. Pour the filling over the hot crust.
7
Bake the bars
8
Slide the pan back in the oven and bake the bars until they’re lightly golden brown, 20 to 25 minutes. Cool the lemon-lime bars at room temperature on a wire rack.
9
Finish, cut and serve
10
Once the lemon-lime bars are completely cooled to room temperature, dust the top with confectioners' sugar. Cut the bars into squares and serve!
