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Lemon-Lime Bars

Lemon and lime join together to create this creamy bar cookie recipe. Take a pan to your next potluck or tailgate party.

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  • Makes: 16 servings
  • Prep: 20 mins
  • Chill: 2 hrs
  • Cool: 2 hrs

Lemon-Lime Bars

Directions

  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.

Candied Citrus Slices

Directions

  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.

From the Test Kitchen

Candied Citrus Strips:

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.

Nutrition Facts (Lemon-Lime Bars)

  • Per serving:
  • 307 kcal cal.,
  • 10 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 100 mg chol.,
  • 96 mg sodium,
  • 52 g carb.,
  • 0 g fiber,
  • 36 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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