Lemon-Lime Bars

Better Homes & Gardens, May 2008

Lemon-Lime Bars

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

1. Preheat oven to 350°. Line 13x9x2-inch 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 tsp. 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 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. Store, covered, in refrigerator up to 3 days.

Makes 16-20 bars.

Nutritional information (per bar): Cal 307, fat 10, sat fat 5, chol 100, sodium 96, carbs 52, fiber 0, protein 4.

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