Lemon Lime Bars

Posted by Lindsey On 10:30 AM

I got my new issue of Better Homes and Garden yesterday and on the cover was an amazing looking lemon bar. I decided to try to make them last night. I was going to send them off with Ben when he went to his gaming meeting today. However last night when I was cutting the lemon and limes to candy them. I majorly cut my finger. After crying for a bit and cleaning up my cut and bandaging it up I didn't want to risk cutting myself again so I decided to not candy any lemons or limes. It would've made the bars nice looking, but it wasn't necessary. So I made the bars and they turned out AMAZING. These bars are the perfect combo of tart and sweet. I plan on definitely keeping this recipe on hand and making it again soon!!




Lemon Lime Bars

from Better Homes and Garden


Ingredients

* 2/3 cup butter, softened
* 1/2 cup packed brown sugar
* 2-1/2 cups all-purpose flour, divided
* 4 tsp. finely shredded lemon peel, divided
* 6 eggs
* 2-1/4 cups granulated sugar
* 1/2 cup lemon juice
* 3/4 tsp. baking powder
* 1/8 tsp. ground nutmeg
* 1 tsp. finely shredded lime peel
* 2 Tbsp. sifted powdered sugar

Directions

1. Prepare Candied Citrus Slices or Strips, (see recipe), if desired. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil; set aside.

2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.

3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake 20 minutes more or until edges are browned and center appears set. Remove to rack; cool 1 hour. Refrigerate, covered, 2 hours.

4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Add Candied Citrus Slices or Strips, if desired. Store, covered, in refrigerator up to 3 days. Makes 16 to 20 bars.

5. Candied Citrus Slices: In large skillet combine 1/4 cup water and 3/4 cup sugar; bring to boiling. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool.

6. Candied Citrus Strips: Cut strips of peel from 2 lemons or 2 limes. With spoon scrape away white pith. Cut into thin strips and cook in sugar mixture as above.

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2 Response to "Lemon Lime Bars"

  1. I'm so glad you posted this recipe! I lost the latest BHG issue with the bars on the cover and found your blog doing a google search. I was glad to learn you liked the bars and can't wait for them to finish cooling.

     

  2. I am so glad you posted this recipe. I couldn't find my latest BHG issue with the bars on the cover and was so glad to find your blog via a google search. I can't wait for the bars to cool!