Lemon-Lime Squares

A rendition of the classic lemon square, these bars have just enough lime in them to really bring new life to an old favorite.  These squares have a thick shortbread crust that is just firm enough to hold the creamy filling and just sweet enough to offset the tartness of the citrus. 

Crust
-1 cup butter, at room temperature
-½ cup granulated sugar
-¼ cup confectioners sugar
-2 cups flour
-1/8 teaspoon kosher salt


Preheat the oven to 350 degrees F.
For the crust, combine all ingredients until just mixed (dough will get tougher the more you mix it so try to handle it as little as possible -  it’s ok if there are chunks of butter the size of peas).  Use the wrappers for the sticks of butter to grease a 9x13 pan.  Press crumbly dough into the pan to form the shortbread crust.

 
Bake the crust for 20-25 minutes, until lightly browned.

Filling
-6 extra-large eggs
-3 cups granulated sugar
-¼ cup lemon juice
-¾ cup lime juice
-1 cup flour
-confectioners sugar, for dusting

For the filling, whisk together the eggs, sugar, lemon and lime juice, and flour until no lumps remain. Pour over the crust and bake for 30 to 35 minutes, until the filling is set and a slightly darkened "crust" has formed on the surface. Let cool to room temperature (this is important or the confectioners sugar will melt into a globby mess!) - expedite the process by placing in the fridge or freezer.

Once cooled, dust with confectioners sugar. Pucker up and enjoy!