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- 2/3 cup butter, softened
- 1/2 cup packed brown sugar
- 2 1/2 cups all-purpose flour, divided
- 4 teaspoons finely shredded lemon peel, divided
- 6 eggs
- 2 1/4 cups granulated sugar
- 1/2 cup lemon juice
- 3/4 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- 1 teaspoon finely shredded lime peel
- 2 tablespoons sifted powdered sugar
1. Prepare Candied Citrus Slices or Strips, (see recipe), if desired. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil; set aside.
2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. 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.
3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel 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.
4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Add Candied Citrus Slices or Strips, if desired. Store, covered, in refrigerator up to 3 days. Makes 16 to 20 bars.
- 1/4 cup water
- 3/4 cup sugar
- 2 lemons, or 10 key limes, thinly sliced
1. In large skillet combine water and sugar; bring to boiling. Add lemons or key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool.
- Cut strips of peel from 2 lemons or 2 limes. With spoon scrape away white pith. Cut into thin strips and cook in sugar mixture as above.
- Servings Per Recipe 16,
- cal. (kcal) 307,
- Fat, total (g) 10,
- chol. (mg) 100,
- sat. fat (g) 5,
- carb. (g) 52,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 0,
- sugar (g) 36,
- pro. (g) 4,
- vit. A (IU) 340,
- vit. C (mg) 4,
- sodium (mg) 96,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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