This recipe was different than those I have tried in the past. Normally, I use granulated sugar in the filling recipe but the author listed powerdered sugar instead. She also calls for the eggs to be beaten on high for 2 full minutes which I have never done before. All in all I liked the recipe. Most lemon bars have a gel like filling that is runny if not cooked long enough and can have a slimy texture. This one was airy and soft and just right.
1 c plus 2 T flour
1 3/4 c powdered sugar
2 T grated lime zest
Pinch of salt
1/2 c chilled unsalted butter, cut into small pieces
1/2 t baking powder
3 large eggs
1/2 c plus 3 T fresh lime juice
Preheat to 350 degrees. Butter 8" square dish.
Whisk togetehr 1 c of the flour, 1/4 c of the sugar, the zest and the salt in a medium bowl. Cut in the butter with a pastry knife/blender until the mixture resembles coarse crumbs. Knead the dough in the bowl until it begins to come together.
Transfer dough to the pan and press evenly into the bottom. Bake for 25 minutes or until light golden brown. Let cool while you make the filling.
Whisk together the remaining 1 1/2 c of sugar, 2 T of flour, and the baking powder. Beat the eggs with an electric mixer on high for about 2 minutes, or until tripled in volume. Reduce speed, add the sugar mixture and beat just until blended. Add the lime juice and beat just until blended.
Pour mixture over crust and bake for 18-20 minutes, until the filling is just set in the center. Let cool in the pan on a wire rack for a while. Dust with powdered sugar when ready to cut and serve.