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Lemon-Lime Bars

Makes: 16 to 20 servings
Prep 20 mins Chill 2 hrs Cool 2 hrs Bake 350°F 40 mins
Lemon-Lime Bars
  • 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.

Candied Citrus Slices
Cook 1 min to 2 mins  or just softened
  • 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.

From the Test KitchenCandied 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)
  • Servings Per Recipe 16,
  • cal. (kcal) 307,
  • Fat, total (g) 10,
  • chol. (mg) 100,
  • sat. fat (g) 5,
  • carb. (g) 52,
  • Monounsaturated 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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