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Lime Bars

A light dusting of confectioners' sugar tempers the intense lime pucker of these creamy bars, adapted from a recipe in Levi Root's new Jamaican cookbook Sweet.
From: Saveur MAKES ABOUT 24 BARS

FOR THE CRUST:
18 tbsp. unsalted butter
½ cup granulated sugar
1¾ cup flour, plus more for dusting
1/8 tsp. kosher salt
Confectioners' sugar, for dusting
FOR THE FILLING:
3 cups granulated sugar
8 eggs, at room temperature
Zest of 9 limes, plus ½ cup of fresh lime juice
1 cup flour

Make the crust: Using an electric hand mixer, beat butter and granulated sugar until fluffy. With the motor running, slowly add flour and salt; mix until just combined. On a lightly floured surface; briefly knead dough until smooth. Using floured hands, press dough into a parchment paper-lined 9”x13” baking dish; chill 30 minutes.

Heat oven to 375°. Bake crust until golden, 15-20 minutes; let cool.

Make the filling: Whisk sugar, eggs, ¾ the zest, plus the juice in a bowl until combined. Slowly whisk in flour until smooth; pour evenly over crust. Bake until the filling is set, about 30 minutes. Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners' sugar; sprinkle with remaining zest.