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BARS - Lemon-Lime Shortbread Bars

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Redbook 9/2012 Basic Crust:
    1¾ cups  all-purpose flour
    ½ tsp  baking powder
    ¼ tsp  salt
    ¾ cup (1½ sticks)  unsalted butter, softened
    ½ cup  granulated sugar
Yolk from 1 large egg
    1 tsp  vanilla extract
1. Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond pan at both ends. In a medium bowl, whisk flour, baking powder, and salt. 2. Beat butter and remaining ingredients with the paddle attachment of a mixer on medium speed until soft and creamy, about 2 minutes. On low speed, beat in flour mixture, scraping down the sides of the bowl until dough comes together. Drop small clumps of dough evenly into prepared pan. With floured fingers, press dough into an even layer. 3. Bake 20 minutes or until golden and set. If making chocolate dough (see right), bake until surface is dry and set. VARIATIONS: Chocolate crust: decrease flour to 1⅓ cups and add ⅓ cup unsweetened cocoa powder to dry ingredients. Orange crust: add ½ tsp grated orange zest to butter mixture. Lime-cornmeal crust: cut flour to 1½ cups, add ¼ cup yellow cornmeal to dry ingredients, and add ½ tsp grated lime zest to butter mixture. Lemon-lime shortbread Topping:
    4 large  eggs
    1⅓ cups  granulated sugar
    1½ Tbsp  all-purpose flour
    ½ tsp  grated lemon
    ½ tsp  lime zest
    ¼ tsp  salt
    ⅓ cup each  lemon juice, lime juice, and milk
    2 Tbsp  melted unsalted butter
      Confectioners' sugar, for dusting

1. Make lime-cornmeal crust and leave oven on.

2. Whisk eggs, sugar, flour, lemon and lime zest, and salt in a medium bowl until blended, then stir in lemon and lime juice, milk, and butter. Pour over warm crust.

3. Bake 18 to 20 minutes or until topping is set and feels slightly firm to the touch. Cool in pan on a wire rack.

4. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars. Dust lightly with confectioners' sugar.

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