Lemon Lime Layer Bars Recipes

Steps:

• Combine wafer crumbs, margarine and 2 Tbsp. sugar; press onto bottom of 9-inch square pan.
• Beat cream cheese, lime juice and remaining sugar until blended; spread over crust.
• Beat pudding mixes, milk and lime zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over cream cheese layer in pan.
• Refrigerate 4 hours or until firm.

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. For crust, in a large bowl combine the 2 cups flour, powdered sugar, cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press firmly into bottom of prepared pan. Bake 15 minutes. 2. Meanwhile, in a medium mixing bowl whisk together eggs, granulated sugar, half-and-half, and 3 tablespoons flour; divide equally into two bowls. To one bowl add lemon peel and lemon juice; to the other bowl add lime peel, lime juice, and green food coloring. Pour lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack. 3. Use paper to lift uncut bars out of pan. Cut into bars. Sift powdered sugar over bars. Top with lemon and lime peel, if desired Refrigerate to store.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will look dry). Press firmly into bottom of prepared pan. Bake 15 minutes (crust will still look dry).
• Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 tablespoons flour; divide in two bowls. In one bowl add lemon peel and lemon juice; in the other bowl lime peel, lime juice and green food coloring into other half. Pour the lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.
• Use paper to lift uncut bars from pan. Cut into bars. Sift over powdered sugar. Top with lemon and lime peel, if desired. Refrigerate to store. Makes 32 bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour, 1/2 cup softened butter, and 3 tablespoons brown sugar in a bowl. Pat into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until slightly golden, 8 to 10 minutes. Remove from the oven; leave the oven on.
• Combine 1 cup brown sugar, coconut, pecans, eggs, 3 tablespoons flour, vanilla, baking powder, and salt in a bowl and spread over baked first layer. No need to cool in between.
• Bake in oven for 20 minutes.
• Meanwhile, stir pudding mix, white sugar, 1/4 cup water, and egg yolks together in a medium saucepan. Stir in remaining water. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and stir in lime gelatin mix until dissolved. Spread over baked second layer in the pan while still warm.
• Refrigerate until well set, 8 hours to overnight. Cut into 24 squares and serve.