Feeling citrusy? Try these refreshingly zippy lime bars for a break from all the pumpkin-flavored offerings that take over the world in the fall. These are the same recipe as the lemon bars you’ve all tasted before (they often appear at potlucks or post-funeral lunches), just subbing in lime for the lemon in the same amounts. I won’t give credit to any one source, because it would be easier to tell you who doesn’t post this recipe on their blog or have it printed in their cookbook—that’s how popular it is. I did see one source that suggested the yield was 72 bars. Maybe if you’re feeding mice, you could cut them that small. But not on my watch, no sir! I like my sweets substantial. If your teeth don’t ache from the size of the bar and the concentration of sugar, I’ll hang up my apron for good.
Makes 18-24 bars
2 cups all-purpose flour
½ cup confectioners sugar
1 cup butter, cold
2 cups sugar
½ teaspoon salt
1⁄3 cup fresh lime juice
1 teaspoon lime zest
Additional confectioners sugar for topping
Preheat oven to350° Fahrenheit. Combine flour and sugar; cut in butter. Press crust into 13″x9″ pan and bake for 20-25 minutes.
Meanwhile, beat eggs on high with whisk attachment until pale yellow. Gradually add sugar, salt, lime juice, and lime zest. Continue beating on high. Pour over hot crust.
Bake another 20-25 minutes until golden brown. May need to cover with foil to avoid over-browning towards end. Dust with confectioners sugar. Cool and cut into bars.