Recipe

Bhg Lemon-lime Bars Recipe

Add Step-by-Step Photos	Mccookcook / All my dishes 1 year, 7 months ago These were on the cover of last months Better Homes and Gardens. They are to-die-for; the most delicious dessert I've had in a long time. However, I recommend that if you put the candied fruit on the top that you don't actually eat it....@ least I didn't care for it.... More Prep:20m Cook:40m Servings:24	Mccookcook
	sweet simple easy quick delicious decadent

Does this look good? Yeah! / Nope

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Ingredients

2/3 cup butter, softened

1/2 cup packed brown sugar

2-1/2 cups all-purpose flour, divided

4 tsp. finely shredded lemon peel

6 eggs

2-1/4 cups granulated sugar

1/2 cup lemon juice

3/4 tsp. baking powder

1 tsp. finely shredded lime peel

2 Tbsp. sifted powdered sugar

Directions

Prepare Candied Citrus Slices, (see recipe below), if desired.

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil (I forgot to do this and they still turned out fine...but it would make them easier for cutting) set aside.

To make the crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. (I just creamed the butter and the brown sugar together...I guess I get too impatient when baking and try to skip as many steps as possible).

Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.

Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, and baking powder. (The original recipe calls for nutmeg, but I hate it and don't keep it on hand...if you want to add a 1/2 teaspoon, I guess you can).

Beat on medium 2 minutes.

Stir in remaining lemon peel (OOPS....yet another instruction that I missed...I put all the lemon peel in the crust, so I put a little extra lime peel in the filling) and the lime peel. Pour over hot crust. Bake 20 minutes more or until edges are browned and center appears set.

Remove to rack; cool 1 hour. Refrigerate, covered, 2 hours ( I couldn't wait this long...I had to go to work and I HAD to take these with me....so mine only sat in the fridge about 20 minutes!)

To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Add Candied Citrus Slices, if desired. Store, covered, in refrigerator up to 3 days. Makes 16 to 20 bars (I cut mine into 24 bars....12 for work and 12 for home...and they were the perfect size...just right...not too big, not too small)

Candied Citrus Slices: In large skillet combine 1/4 cup water and 3/4 cup sugar; bring to boiling. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool. (This is a really messy project, so if you aren't into messing up your kitchen, make sure you put foil under your cooling racks OR if you really just don't want to deal with the whole sticky mess, skip this process...All it really does is make the bars look prettier).

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