Prepare the Lemon-Lime Bars
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray a 9 x 13-inch (20- by 30-centimeter) baking pan with cooking spray.
For the crust, sift together flour and sugar. Mix in the margarine with a pastry cutter or by hand and work it in until it forms a dough.
Press the dough into the bottom of the prepared baking pan. You’ll have to keep pressing and spreading to get it to cover the entire surface of the pan. Bake for 20–25 minutes, until slightly golden.
While the crust is baking, prepare the filling: Whisk together the eggs, sugar, and flour. Stir in lemon and lime juices, non-dairy whipping cream, and salt.
When the crust is ready, remove it from the oven. Whisk the filling one more time and pour into the warm crust. Return the pan to the oven and bake for 25 minutes, until filling is set. When cool, sprinkle with additional confectioners’ sugar.
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Will these work with a crushed cookie crust?
It can work, it's not the same but should taste fine as well.
When whipping the filling, does it need to be whipped up fully to the consistency of ice cream or just until well mixed?
Just well mixed, you can even use a hand mixer to whip it.
Really good! I didn't have lime juice so I substituted lemon juice instead, so it was a little sour, but still tasted amazing!
can i freeze it ? will it be ok if i freeze it, or better leave it in the fridge ?
and - for how long?
Thank you!
Yes, they freeze beautifully. They would probably last in the fridge for 3-4 days.
Just Lemon? Does this taste good with just lemon juice or it needs the mixture of lemon and lime? If yes, how much lemon juice would I put?
You can use just lemon juice. I would replace the 1/4 cup of lime juice for lemon juice too.