Zest up your dessert options with these light and flavorful squares of lemon-lime goodness.
PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
Margarita Bars
Zest up your dessert options with these light and flavorful squares of lemon-lime goodness.
Ingredients
FOR THE CRUST
- 2 cups plus 2 tablespoons flour
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 cup unsalted butter melted
- 1 teaspoon vanilla
FOR THE FILLING
- 2½ cups granulated sugar
- ½ cup all-purpose flour
- 7 large eggs
- ½ cup fresh lemon juice
- ¼ cup fresh lime juice
- 1 teaspoon lime zest plus 1 teaspoon for garnish
- 2 teaspoons tequila Pinch of salt
- Pinch of flake sea salt for garnish
Instructions
INSTRUCTIONS FOR THE CRUST
- Preheat the oven to 350°. Spray bottom and sides of a 9×13-inch baking pan with baking spray, then line with parchment paper. Split corners of parchment so it fits in the pan and to allow for easy removal for cutting the bars after they have cooled.
- Combine flour, powdered sugar, and salt in a medium bowl.
- Add melted butter and vanilla. Stir to combine completely.
- Crumble and distribute over bottom of pan and press down evenly. Bring crust a little up the sides to prevent custard from leaking to bottom of pan.
- Bake 15–20 minutes or until edges are lightly browned. Remove from oven and set aside.
INSTRUCTIONS FOR FILLING
- Combine sugar and flour. Add eggs, lemon and lime juices, lime zest, tequila, and salt. Whisk together to combine, but don’t overmix.
- Pour filling on top of hot crust and bake 18–22 minutes or until center is set.
- Remove from oven and cool at room temperature, then refrigerate until cold and firm.
- Remove bars from pan and dust with powdered sugar, then cut into squares. Garnish with remaining lime zest and flake sea salt.
Leave a Reply