3/4 cup butter, softened
1/2 cup firmly packed light brown sugar
2 1/2 cups all-purpose flour, divided
2 tbsp. lemon zest, divided
6 Maple Shade Farm EGGS
2 1/4 cups granulated sugar
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tsp. baking powder
1 tbsp. lime zest
2 tbsp. powdered sugar
Line a 13 x 9-inch baking pan with heavy-duty aluminum foil. Preheat oven to 350°F.
For crust, beat butter in large mixer bowl on high speed of mixer 30 seconds. Add brown sugar and beat until combined. Add 2 cups of the flour; beat until mixture is crumbly. Stir 1 tablespoon of the lemon zest.
Spray bottom of pan with cooking spray. Press dough evenly onto bottom of prepared pan. Bake for 20 minutes.
For filling, combine eggs, remaining 1/2 cup flour, granulated sugar, lemon and lime juices, and baking powder in large mixer bowl. Beat on medium speed 2 minutes. Stir in remaining lemon zest, and lime zest.
Remove pan from oven. Spray sides of pan with cooking spray. Pour egg mixture evenly over crust. Return pan to oven. Bake 20 to 25 minutes or until edges are golden brown and center is set.
Cool in pan on wire rack 1 hour.
Cover and refrigerate at least 2 hours. Cut into 24 squares when ready to serve. Sprinkle with powdered sugar. Refrigerate any remaining squares.
Tips for Success
Let eggs come to room temperature before beating for better volume.
Garnish each serving with additional lemon and lime zest if desired.