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Lemon./Lime Bars from Neely - Mary's for 9x13 pan with more toppiung

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This version increases the lemon topping a bit and adds baking powder.

Preheat the oven to 325 degrees F. Line a 9 x13 pan with foil then spray with nonstick spray.

CRUST: combine the butter and confectioners sugar with electric mixer 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. Transfer to the prepared pan, and pat out to an even thickness over the bottom of the pan. Poke all over with damp fork. Bake the crust for 25 minutes or until lightly golden. Remove and cool briefly on a baking rack. Dont wash bowl. .

TOPPING: In same bowl, beat eggs and sugar in a large mixing bowl, just till combined. Then beat in lime juice and zest, just till combined. Add the flour and baking powder and beat on low until just combined. If over-beaten there will be a yucky foam layer on top. Pour topping over the warm crust, then bake at 325 for an additional 25 minutes, or until the filling is set.

Allow bars to cool completely. Before dusting with sugar, very lightly spritz with water so it will stick better. Then generously dust with the sugar and cut into squares with warm knife. If using pan with removable bottom, remove to cutting board and cut before dusting for a neater presentation.

* Add 1 teaspoon of cornstarch for every 1/4 cup of powdered sugar. Helps keep powdered sugar from melting into the bars.

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.

Havent tried but supposed to freeze well. Leave off sugar on top until ready to cut and serve.

Notes: Made for Michelles 7/4 gathering. Great! I did reduce sugar but kept lemon at 7 T. If using the removable bottom pan, line with foil up the sides so lemon doesnt spill over and out. Important...after cooling, and before sprinkling with sugar, spritz with water lightly so sugar will stick. Made for Girvetz dinner 11/2/23.

Note: For the shortbread, Cutting in butter by hand produces a more crumbly, delicate, and sometimes flaky shortbread. Beating with beaters on low yields a firmer, smoother, and less crumbly texture. For this recipe I liked the beater version better. Otherwise tends to fall apart since crust is so thin.

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