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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Lemon-Lime Bars
Directions
- 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.
- 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.
- 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.
- 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
- 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 ,
- 10 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 100 mg chol. ,
- 96 mg sodium ,
- 52 g carb. ,
- 0 g fiber ,
- 36 g sugar ,
- 4 g pro.