This one is an “Uh-oh, if I don’t watch out, I’ll eat the whole pan!” recipe. Its flavor is a cross between lemon meringue pie and key lime pie. My mother claims I’m so fond of citrus because she ate lemon meringue pie every day when she was pregnant with me. Whatever the reason, I love tart sweets, and if you do too, then this is the recipe for you. The kickin’ lemon-lime pairs perfectly with the buttery shortbread crust.
Recipe information
Yield
makes 16 squares
Ingredients
Crust
Lemon-Lime Layer
Preparation
Step 1
Preheat the oven to 350°F. Grease an 8 by 8-inch baking pan.
Step 2
To make the crust, combine the granulated sugar, flour mix, and xanthan gum in the bowl of a stand mixer fitted with the paddle attachment. Add the shortening and mix on medium speed until crumbly (with bits no bigger than peas).
Step 3
Press the crust into the pan with your fingertips. Flatten with the palm of your hand.
Step 4
Bake for 15 minutes.
Step 5
Meanwhile, to make the lemon-lime layer, whisk the egg replacer until foamy. Add the granulated sugar, lemon juice and lime juice, lemon and lime zests, vanilla, baking powder, salt, and flour mix. Mix well.
Step 6
Pour over the crust and bake for 25 minutes, or until set.
Step 7
Cool completely on a cooling rack. Cover with plastic wrap and refrigerate overnight. Cut into 16 pieces, transfer to a serving plate (I find a long, thin frosting spatula works best for this), and sift the tops with confectioners’ sugar. Keep stored in the fridge. If the confectioners’ sugar sinks into the squares before they get eaten, just sift some more on top to refresh them! Double yum!
