Meyer Lemon Lime Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Steps:

• Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
• In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
• Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
• Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
• Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

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.