Buttery Lemon Bars
You will need:
- 11 tablespoons unsalted Purity butter, softened
- 1/2 cup light brown sugar
- 2 1/2 cups all-purpose White Lily flour, divided
- 4 teaspoons lemon zest, divided
- 6 local eggs
- 2 1/4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 3/4 teaspoon baking powder
- 1 teaspoon lime zest
- 3 tablespoons confectioners’ sugar
Preheat the oven to 350 degrees. Line a 13-inch-by-9-inch baking pan with heavy duty aluminum foil and set aside. In a large mixing bowl, beat the butter on medium speed 30 seconds. Add the brown sugar and beat until combined. Add 2 cups of the flour, mixing until crumbly. Stir in 2 teaspoons of the lemon zest. Press evenly into the bottom of the prepared
pan. Bake 20 minutes.
Meanwhile, combine the eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, lime juice and baking powder in the bowl of an electric mixer. Beat at medium speed 2 minutes. Stir in the remaining lemon zest and lime zest. Pour over the hot crust. Bake 20 minutes more or until edges are brown and the center is set. Cool on a wire rack 1 hour.
Cover and refrigerate 2 hours. When ready to serve, place the confectioners’ sugar in a fine mesh sieve. By hitting the side of the sieve, sprinkle the sugar over the top. Holding onto the aluminum foil, lift from the pan. Cut into bars. Store leftovers in the refrigerator.
Yield: 16 bars.
Pair with Rocky Top Blush from Blue Slip Winery