LEMON LIME BARS

LEMON LIME BARS
You have 2 choices for the crust – a yummy short bread or delicious cookie crumble. I love the cookie crumble, but cannot always find the OREO lemon cookies so often substitute the shortbread crust.
CRUST #1
2 packages of OREO lemon thins
1 stick butter, melted

• Preheat oven to 350°.
• LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
• In a food processor chop and grind cookies into a fine crumble.
• In a mixing bowl stir together the cookie crumbs and butter until well blended.
• Press the crumb mixture firmly into the prepared baking dish and set aside.

CRUST #2
1/2 pound (2 sticks) unsalted butter, cut into small cubes and chilled
1/2 cup sugar
2 cups sifted flour
pinch sea salt

• Preheat oven to 350°.
• LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
• In a mixing bowl whisk together the flour, sugar and salt.
• Cut in butter until coarse crumbs.
• Press the crumb mixture firmly into the prepared baking dish.
• Bake 15-20 minutes until lightly browned.
• Set aside to cool while you prepare the filling.

FILLING
6 LARGE eggs at room temperature
3 cups sugar
1 cup flour
3/4 cup FRESH lemon juice
1/4 cup FRESH lime juice
2 tablespoons FRESH grated lemon and lime zest
powdered sugar, for dusting

• Whisk eggs.
• Add sugar and whisk until blended.
• Alternately whisk in flour, zest and juices until well blended and smooth.
• Pour over prepared crust and bake 35-45 minutes until center no longer jiggles. You may need to cover with a loose layer of foil part way through to prevent too much browning.
• Lightly dust with sprinkled powdered sugar and cool completely before chilling completely.
• Cut into bars and enjoy.