Lemon-Lime Bars

Lemon-Lime Bars (Adapted from BH&G)

For the candied slices and strips

10 key limes
2 lemons
3/4 cup granulated sugar
1/4 cup water

For the bars

2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
2 teaspoons fresh grated lemon zest

To prepare the filling

6 large eggs
2 1/4 cups granulated sugar
1/2 cups all-purpose flour
1/2 cup fresh lemon juice
3/4 teaspoon baking powder
1/8 teaspoon ground nutmeg
2 teaspoons fresh grated lemon zest
1 teaspoon fresh grated lime zest
confectioners' sugar

To prepare the citrus slices and strips

Thinly slice key limes and cut strips of just the zest from the lemon and slice into thin strips.

In a medium saucepan, combine sugar and water - bring to a boil. Add sliced key limes and lemon strips - simmer for 2 minutes, then remove slices and strips to a wire rack to cool.

To prepare the crust

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour and salt.

In a large mixing bowl, beat together butter, brown sugar and lemon zest until combined. Add flour mixture and beat until crumbly. Scoop the mixture into the bottom of a 9" x 13" baking pan coated with cooking spray. Place into the oven and bake until lightly golden, about 20 minutes.

To prepare the filling

Meanwhile, in medium bowl, whisk together eggs, granulated sugar, flour, lemon juice, baking powder and nutmeg. Beat on medium for 2 minutes. Stir in lemon and lime zest. Pour mixture over the hot crust - place back into the oven and bake until the edges are browned and center appears set, about 20 minutes. Remove from the oven and place on a wire rack - cool for 1 hour. Cover and place pan into the refrigerator to chill for 2 hours.

Serve with a generous shower of confectioners' sugar, along with the candied citrus slices and strips.

Makes about 24 bars.

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