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| Servings |
Pieces
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Ingredients
Crust
- 3/4 cup butter cut up and softened (no substitutions)
- 2 cups all purpose flour
- 2/3 cup confectioners’ sugar
Filling
- 5–6 large limes
- 6 large eggs
- 1-3/4 cups granulated sugar
- 1 tsp baking powder
- 3/4 tsp salt
- 1/4 cup all purpose flour
- 1 Tbsp confectioners’ sugar
Ingredients
Crust
Filling
|
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Instructions
Crust
- Preheat oven to 350 degrees. Grease a 9-x13-inch metal baking pan. Line pan with foil, extending foil over the short ends; lightly grease bottom and sides of foil.
- In food processor with knife blade attached, pulse butter, 2 cups flour, and 2/3 cup confectioners’ sugar until mixture is moist but crumbly. Dough should hold together when pressed with 2 fingers.
- Transfer mixture to prepared pan; spread evenly. With fingertips, press dough onto bottom of pan.
- Bake 20–25 minutes or until lightly browned. While crust bakes, prepare the filling.
Filling
- From limes, grate 1 tablespoon of peel/zest and squeeze 2/3 cup juice.
- In a large bowl, beat eggs with a wire whisk. Add lime zest, juice, granulated sugar, baking powder, salt, and 1/4 cup flour; whisk until well blended. Whisk once more before pouring into hot crust.
- Bake 18–22 minutes or until filling is just set and golden (filling will jiggle slightly in center).
- Transfer pan to wire rack. Sift 1 tablespoon confectioners’ sugar over hot filling. Cool completely in pan on wire rack. Carefully pull foil from sides of lime bars. Trim edges, if preferred.
- Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Cut each piece diagonally in half to form 48 triangles. Refrigerate any leftovers.
Recipe Notes
Recipe courtesy of Sally Boldig, Tigerton, WI.
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