Adding limes to the traditional lemon squares was a necessity because I didn’t have enough lemons. The taste was delicious!
3/4 cup all-purpose flour
1/4 cup powdered sugar
Dash of salt
2 Tablespoons chilled, unsalted butter, cut into small pieces
2 Tablespoons canola oil
3/4 cup granulated sugar
2 Tablespoons all-purpose flour
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
Place flour, powdered sugar, and salt in a food processor and pulse 2 times to combine. Add butter and canola oil. Pulse 3-5 times or until mixture resembles coarse meal. Place mixture in the bottom of an 8″ glass cooking dish coated with cooking spray. Bake at 350 degrees for 20 minutes or until light brown. Reduce oven temperature to 325 degrees. Combine granulated sugar, flour, lemon rind, lemon and lime juices and eggs in a medium bowl, whisking until smooth. Pour mixture over crust. Bake at 325 degrees for 20 minutes or until set. Remove from oven and cool completely in pan on a wire rack. Cover and chill at least 2 hours. Cut into squares and sprinkle with powdered sugar.
Yield: 16 bars
Adapted from Cooking Light Magazine