Coffee and Dessert - Lemon-Lime Squares

With thoughts of warmer weather I like to find lighter desserts to offer to my family and guests. This combination of tart and cookie with a bit of lime zest will become a popular summer treat.

Lemon-Lime Squares

 

Crust:

2 cups all-purpose flour

1/2 cup sugar

1 cup (2 sticks) unsalted butter

 

Filling:

4 eggs

1-1/2 cups sugar

3 tablespoons all-purpose flour

1/8 teaspoon salt

1/3 cup fresh lemon juice

2 teaspoons lime zest, from 2 limes

Confectioners sugar, for dusting.

 

Preheat oven to 350 degrees Fahrenheit.

 

1. In a bowl, mix flour and sugar. Using a pastry blender or fork, cut in butter until lumps are gone. Or blend flour and sugar in a food processor; add butter and process until the consistency of cornmeal. Press mixture into the bottom of an ungreased 13 x 9 inch pan. Bake until golden around the edges and slightly form to the touch, about 18-20 minutes.

 

2. While the crust is baking, prepare the filling. With an electric mixer, beat eggs on medium speed. Gradually add sugar while continuing to beat. Mixture should be thick and lemon colored. Mix in flour and salt. Stir in lemon juice and lime zest and mix until smooth, about 20-30 seconds.

 

3. When the crust is done baking, pour filling into the pan, spreading it evenly. Bake until it sets, about 22-25 minutes; do not over bake. Surface should be light golden yellow, very slightly firm on top.

 

4. Transfer pan to rack and cool completely, about 25-30 minutes. Dust lightly with confectioners sugar, then cut into 24 squares. Store in airtight container in refrigerator for up to three days, or freeze for up to one month.