Recipe: Very tangy lime or lemon bars

  • Updated: September 19, 2007 - 5:21 PM

very tangy lime or lemon bars

Makes about 16 large or 24 small bars.

Note: "One important thing is to fully bake the crust," said author Alice Medrich. "That gives you a wonderfully crunchy bottom crust." If using Meyer lemons, reduce sugar in the topping to 1/2 cup plus 2 tablespoons. From "Pure Desserts" (Artisan, $35).

For crust:

• 8 tbsp. (1 stick) unsalted butter, melted

• 1/4 c. sugar

• 3/4 tsp. vanilla extract

• 1/4 tsp. salt

• 1 c. flour

For topping:

• 1 c. plus 2 tbsp. sugar

• 3 tbsp. flour

• 3 eggs

• 1 1/2 tsp. finely grated lime or lemon zest

• 1/2 c. strained freshly squeezed lime or lemon juice

• Powdered sugar for dusting, optional

Directions

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