Step aside lemon bars; we have an even cooler version of summer bars. Odense Almond Paste makes a sweet quintessential crust for this tart and refreshing filling.
Time:
20 minutes to assemble
38-42 minutes to cook (divided)
Total time: 58-62 minutes
Yield: 24 bars
Ingredients:
1 1/2 cups all-purpose flour
1-7 oz. box Odense Almond Paste (grated using large hole side of a box grater)
10 tablespoons unsalted chilled butter, cut into small pieces
1 3/4 cups sugar, divided
1/2 teaspoon salt, divided
2 teaspoons grated lime rind (no pith)
2/3 cup fresh lime juice
4 large eggs
2 tablespoons Wondra flour
1/2 teaspoon baking powder
Optional: 2-3 drops of green food coloring
Confectioner's sugar
Directions:
1. Preheat oven to 350° F. Grease and flour (or spray) a 9 x 13 inch baking pan.
2. Add flour, Almond Paste (grated using large hole side of a box grater), butter, 1/4 cup of sugar, and 1/4 teaspoon of salt to food processor fitted with metal blade. Process until the texture of fine crumbs. Pour into baking pans. press firmly into bottom of pan, using bottom side of measuring cup. Bake for 20-22 minutes. Wipe out food processor.
3. Add remaining 1 1/2 cups sugar, remaining 1/4 teaspoon salt, lime rind, lime juice, eggs, Wondra flour, baking powder, and food coloring, if desired, to processor. Mix well and pour onto hot crust.
4. Bake an additional 18-20 minutes or until set and edges are slightly browned. Cool completely on wire racks. Dust with confectioner's sugar and serve. Refrigerate leftover bars between wax paper in an air-tight plastic container.