How To Make Lemon-Lime Bars

Jenn has been making these killer lemon bars for years. Now that I keep limes around for guacamole, I asked her to do a lemon-lime version.

Yup, it’s just as good as it looks.

Ingredients

1 fruit bar crust (click the link for full recipe)
2 cups granulated sugar plus 1 tablespoon
4 eggs
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons flour
2 tablespoons each lemon and lime juice (about ½ lemon, 1 whole lime)
1 teaspoon each lemon and lime rind

Directions

Same exact directions as with the lemon bars, except that this time I remembered to zest the lemon and lime before juicing them. (Get yourself a microplane if you don’t already have one. You’ll thank me.)

Combine the two cups of sugar, flour, baking powder and salt.

The lime is seedless, so I just squeezed that right in.

The lemon had seeds, so I used the juicer/strainer first.

Add the eggs and the zest and stir.

Pour the filling into the prepared fruit bar crust (click the link for full recipe).

Bake at 350° for 20-25 minutes until it just starts browning on top.

While it’s baking, combine the remaining zest with some white sugar.

Allow to cool to room temperature, then cut into small squares. Sprinkle on a little of the zest/sugar mixture.

Keep them cool until ready to serve.

And that’s it.