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Lemon or Lime Bars - Mine based on Pat and Gina Neely scaled for 9x13 pan

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MJF Notes: Scaled my 9x9 up to 9x13.

Preheat the oven to 350°F. Line 9×13 pan with non-stick foil or parchment in both directions. Spray sides lightly with oil so lemon doesnt adhere too much.

To make the crust: combine the butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute, until well combined (see note for make-ahead).

Transfer the dough to the prepared pan and pat out to an even thickness over the bottom of the pan. Dock all oved with a fork (if dough sticks to fork too much, put in fridge till firm then dock). Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cool on a baking rack.

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the baking powder and whisk. Add flour and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.

Allow the bars to cool completely. Spritz top with water a little (helps powdered sugar stick). Generously dust with confectioners sugar and cut into squares. For the neatest presentation, use a metal spatula or a butchers scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.

Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When youre ready to bake the bars, simply bring the dough to room temperature and pat out as described above.

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