Lime Triangles
  1. 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.
  2. 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.
  3. Transfer mixture to prepared pan; spread evenly. With fingertips, press dough onto bottom of pan.
  4. Bake 20–25 minutes or until lightly browned. While crust bakes, prepare the filling.
  1. From limes, grate 1 tablespoon of peel/zest and squeeze 2/3 cup juice.
  2. 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.
  3. Bake 18–22 minutes or until filling is just set and golden (filling will jiggle slightly in center).
  4. 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.
  5. 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.