Lemon-Lime Bars

Country Woman - - LET’S EAT - —HOLLY WILKINS LAKE EL­MORE, VT

I baked these bars for a lun­cheon, and a gen­tle­man made his way to the kitchen to share his ap­pre­ci­a­tion with the cook who made them.

PREP: 20 MIN. BAKE: 20 MIN. + COOL­ING MAKES: 4 DOZEN

1/2 cup con­fec­tion­ers’ sugar

1 cup but­ter, soft­ened

2 tsp. grated lime peel

13/4 cups all-pur­pose flour

1/4 tsp. salt

FILLING

4 large eggs

11/2 cups sugar

1/4 cup all-pur­pose flour

1/2 tsp. bak­ing pow­der

1/3 cup lemon juice

2 tsp. grated lemon peel

Con­fec­tion­ers’ sugar

1. Pre­heat oven to 350°. In a large bowl, cream con­fec­tion­ers’ sugar and but­ter un­til light and fluffy. Beat in lime peel. Com­bine flour and salt; grad­u­ally add to creamed mix­ture and mix well.

2. Press into a greased 13x9-in. bak­ing dish. Bake just un­til edges are lightly browned, 13-15 min­utes.

3. Mean­while, in an­other large bowl, beat eggs and sugar. Com­bine flour and bak­ing pow­der. Grad­u­ally add to egg mix­ture. Stir in lemon juice and peel; beat un­til frothy. Pour over hot crust.

4. Bake un­til light golden brown, 20-25 min­utes. Cool on a wire rack. Dust with con­fec­tion­ers’ sugar. Cut into squares. Store in the re­frig­er­a­tor. PER BAR 88 cal., 4g fat (2g sat. fat), 28mg chol., 60mg sod., 12g carb. (7g sug­ars, 0 fiber), 1g pro.

LEMON-LIME BARS

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