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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Grease a 13-by-9-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. In a large bowl, combine 2 cups flour, 1/2 cup confectioners' sugar, cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will look dry). Press firmly into bottom of prepared pan. Bake 15 minutes (crust will still look dry).
Meanwhile, in a medium mixing bowl, whisk together eggs, granulated sugar, half-and-half and the remaining 3 tablespoons flour; divide in two bowls. To one bowl, add lemon zest and lemon juice; to the other bowl, add lime zest, lime juice and green food coloring. Pour the lemon filling over hot crust; bake 10 to 12 minutes more or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.
Use paper to lift uncut bars from pan. Cut into bars. Top with sifted confectioners' sugar and lemon and lime zest, if desired. Refrigerate to store.