Buttermilk Lime Shortbread Bars

For 16 Bars (9X9-inch pan), Buttermilk Lime Shortbread Bars keeps the list centered on salt, vanilla extract and eggs. Set aside about 55 minutes.

• Yield 16 Bars (9X9-inch pan)
• Ready in 55 minutes
• Prep 15 minutes
• Cook 40 minutes

Ingredients

Crust

• 1 ½ cups ( 213 g ) all-purpose flour
• ⅓ cup ( 71 g ) granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup ( 113 g ) cold butter , cut into 8 pieces

Filling

• 4 large eggs
• 1 ⅓ cups ( 283 g ) granulated sugar
• ½ cup buttermilk
• ½ cup lime juice , freshly squeezed
• 1 tablespoon lime zest
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350 degrees F.
2. For the crust, in a medium bowl, combine the flour, sugar, salt and vanilla extract. Sprinkle the butter pieces over the top of the dry mixture and using a pastry blender, two knives or your fingers, cut the butter into the dry mixture until it resembles coarse crumbs.
3. Pour the mixture into the bottom of a 9X9-inch pan and press the crust firmly to form an even layer. B
4. Bake the crust for 16-17 minutes, until lightly browned around the edges.
5. While the crust is baking, prepare the filling by whisking together all of the filling ingredients in a large bowl until evenly combined.
6. Pour the filling mixture over the hot crust when it comes out of the oven and return it to the oven to bake for 18-20 more minutes, until the filling is set (it will not jiggle if the pan is shaken slightly).
7. Cool the bars in the pan completely before dusting with powdered sugar, slicing and serving. These bars also taste excellent after they have been chilled.

Cool the pan before you lift the squares.