Fortunately, I stumbled on a recipe for lemon-lime bars at Sweet and Savory Tooth, and I just had to make them immediately. Lemon bars with limes? Oh my gosh, I knew these were going to be good. I did a quick scan, realized I had all the ingredients, and started baking. I upped the lime ratio from the original recipe, and these turned out great. The crust tastes a little like a shortbread, and the filling is tangy and sweet. Delicious.
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 t lime zest (zest of 2 limes)
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup lemon and lime juice (I used the juice of two limes and one lemon)
2 t lemon zest (zest of one large lemon)
Preheat your oven to 350°F and grease a 9×13 baking dish.
Press the dough into the bottom of your pan. I recommend dotting the bottom with spoonfuls of dough, rather than dumping it all out in the middle of the pan. It’ll make spreading the dough more even and less frustrating. Once the crust is spread evenly along the bottom of the pan, bake it for 13-15 minutes, or until the edges are just golden brown.
Next, wash out your bowl and beaters, and make the filling.