sunshine squares



It’s is officially spring time in Missouri, and of course, that means that when the weatherman says its going to rain, it’s sunny and when they say its going to be clear and beautiful, the thunderstorms let lose. It’s also tornado season, joy. This is all a part of the difficult transition from winter’s ice to summer sun, I suppose. With all this inconsistency in my life, I needed to find something more stable. To keep my sanity through the bipolar weather, I made these lemon-lime bars from a recipe I found here. The blogger/baker adapted the recipe from The Best Bake Sale Ever cookbook.


This was one of the easiest recipes I’ve ever made! I’m awful when it comes to crusts. It doesn’t matter if they are ready made or diy crust; I cannot handle them, but I could handle making this crust. Sure, the crust wasn’t completely obliging, but it was definitely my most successful crust yet. Forget the crust though, the best part of these is the filling. These bars taste like lemon-head candy! They’re sunshine in bar form. Whether you need to remind yourself, that yes, it is spring and summer is coming or you want to celebrate a sunny day, these lemon-lime bars are perfect for such an occasion. These are the consistently sunny even when the weather isn’t.

Lemon-Lime Squares: adapted slightly from the best bake sale ever cookbook


For the crust:
1 cup all-purpose flour
1/2 cup confectioners’ (powdered) sugar
2 tablespoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, cut into small pieces
For the filling:
4 eggs
1 cup sugar
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
3 tablespoons all-purpose flour
confectioners’ sugar for dusting
1/4 to 1/2 cup sweetened shredded coconut (optional)


Preheat the oven to 350 degrees F.

Prepare the crust: In a medium bowl, or the bowl of a food processor, mix together the flour, sugar, and lemon zest. Cut in the butter to make a dough the consistency of coarse cornmeal. Or make the dough in a food processor, mixing the dry ingredients, then pulsing in the butter. Press the dough evenly over the bottom of an ungreased 8-inch square baking pan. Bake the crust in the center of the oven for 15-20 minutes, or until it is just beginning to turn golden around the edges.

While the crust is baking, prepare the filling: In a large bowl, with an electric mixer, beat the eggs, sugar, and lemon and lime juices until light, about 2 to 3 minutes. Mix in the flour and beat just until combines. Pour the filling over the hot baked crust. Bake for 20 to 25 minutes longer, or until the filling is set. Cool completely on a wire rack.

Using a small sharp knife, cut into squares. Sprinkle with confectioners’ sugar and, if desired, sprinkle with coconut.


One Response to “sunshine squares”

  1. Char!! That top photograph is beee-autiful. 🙂 It makes me want to eat these bars pronto! Om nom nom nom…

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