The lime filling is so rich and thick in these bars that they almost resemble a tart or pie. Save yourself some time and use a juicer, or 15 minutes will slip by and you’ll still be trying to squeeze the last bits from each lime.

Yield: 25 pieces

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes.  Add flour and salt and combine until just mixed. Scoop out dough and place on a lightly floured cutting board. Form the dough into a disk and press it into a 9x13x2-inch baking sheet. Chill for 30 minutes.

Preheat oven to 350˚F. Bake crust until light golden brown about 13–15 minutes. Remove from oven and allow to cool.

In a large bowl, add eggs, sugar, zest, juice, and flour and mix well. Pour on top of shortbread crust and bake for 25-30 minutes, until filling is set. Remove from oven and allow to cool. Cut into pieces and dust  with powdered sugar.