Lemon-Lime Bars
Lemon-Lime Bars… that's it, it’s all in those three words, tart, sweet and scrumptious.
We incorporated lime into them because it has a higher acidic level and this achieves a bite to the bars, resulting in a more robust flavor.
Lemon bars take me back to my childhood. I grew up eating lemon bars from the box and they were always delicious! These lemon-lime bars are a welcomed upgrade, as the lemon and lime combo is pure perfection!
The recipe below we always double up. We are all fans of the lemon-lime bars, even the two chocoholics in the house inhale these bars!
Hera’s Pinch
Only make these bars in a dish made of glass or other nonreactive material. Don’t use aluminum or another metal pan because the lemon-lime will react to it.
Lemon-Lime Bars
Ingredients
- Non-stick Spray
- 2 cups of all-purpose flour
- 1/2 pound (2 sticks) of unsalted butter, melted
- 1/2 cup powdered sugar plus more for garnishing
- 1/4 teaspoon salt
- 2 cups sugar
- 4 eggs, slightly beaten
- Juice of 1 1/2 lemon and 1 1/2 lime
Instructions
- Position a baking rack in the middle of the oven and preheat the oven to 350 ℉. Spray a 9x13 inch glass baking dish with baking spray.
- In a medium bowl, combine the flour, melted butter, powdered sugar, and salt. Use a fork to stir gently until combined. Use your fingers to press the mixture into the prepared pan.
- Bake until the edges of the crust are very lightly browned, about 20 minutes.
- In a medium bowl, whisk together the sugar, eggs, lemon, and lime juice until well blended.
- When the crust is done, pour the lemon-lime mixture over the hot crust, return to the oven, and bake until the top is lightly browned and the center is set when the pan is gently nudged about 27-30 minutes.
- Remove from the oven and dust the top with powdered sugar. Let the lemon-lime bars completely cool on a rack in the pan, then cut into bars.
Notes:
You may store these in room-temp for up to a week. They also taste delish when stored in the fridge.
