Lemon Lime Bars

Rachel Ward
2/3 c. butter, softened
½ c. brown sugar
2 ½ c. flour
4 tsp. lemon zest
6 eggs
2 ¼ c. sugar
½ c. lemon juice
¾ tsp. baking powder
1/8 tsp. nutmeg
1 tsp. lime zest
2 tbsp. powdered sugar

Preheat oven to 350. Line 9x13 pan with foil; set aside. For crust, in large mixing bowl beat butter on med. 30 sec. Add brown sugar; beat until combined. Beat in 2 c. flour until crumbly. Stir in 2 tsp of lemon zest. Evenly press on bottom of prepared pan. Bake 20 minutes. Meanwhile, for filling, in med. Bowl combine eggs, sugar, remaining ½ c. flour, lemon juice, baking powder, and nutmeg. Beat on med. 2 minutes. Stir in remaining lemon zest and lime zest. Pour over hot crust. Bake 20 minutes more until edges are browned and center appears set. Remove to rack; cool 1 hr. Refrigerate 2 hours, covered. To serve sprinkle with powdered sugar. Lift from pan using foil and cut into bars. (To make it easier to cut, let stand at room temp for a little while)