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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lemon Lime Bars Recipe

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This recipe for Lemon Lime Bars is from Myra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose flour
1/2 cup powdered sugar
1/4 tsp salt
3/4 cup cut butter
4 eggs, lightly beaten
1 1/2 cups granulated sugar
1/2 cup half and half
3 tablespoon all purpose flour
2 tablespoon corn starch
1 tsp finely shredded lemon peel
1/2+ cup fresh lemon juice
1 tsp finely shredded lemon juice
1/4+ cup lime juice
1 drop green food coloring
Thin strips of lemon and lime peel(optional)
Directions:
Directions:
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. For crust, in a large bowl combine the 2 cups flour, powdered sugar, corn starch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press firmly into bottom of prepared pan.(do not pack too tightly, it will cause the crust to become hard) Bake 15+ minutes.
Meanwhile, in a medium mixing bowl whisk together eggs, granulated sugar, half and half, and 3 tablespoon flour; divide equally into 2 bowls. To one bowl add lemon peel and lemon juice, to the other bowl add lime peel and lime juice and green food coloring(small amount of food coloring). Pour lemon fillings over hot crust; bake 10 minutes to 12 minutes more or until set. Cool completely in pan on a wire rack.
Use paper to lift uncut bars out of pan. Cut into bars. Sift powdered sugar over bars. Top with lemon and lime peel, if desired. Refrigerate to store
Number Of Servings:
Number Of Servings:
makes 32 bars
Preparation Time:
Preparation Time:
Prep 35 minutes, Bake 35 minutes
Personal Notes:
Personal Notes:
Oven at 350degrees F.

 

 

 

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