superbowl + meyer lemon bars with salt n’ pepper crust

Meyer Lemon and Lime Bars with Salt n’ Pepper Crust
Makes 25 small squares

For the crust:
1/2 cup (113 grams or 1 stick) butter, softened
1/3 cup (35 grams) powdered sugar
1 cup (125 grams) flour
3/4 teaspoon finely ground white pepper
1/2 teaspoon salt

For the filling:
2 eggs
1 cup (200 grams) sugar
1/4 cup (60 ml) freshly-squeezed Meyer lemon juice
3 tablespoons (45 ml) freshly-squeezed lime juice
1/4 cup (31 grams) flour

Preheat the oven to 350. Butter an 8×8 square pan, line with two overlapping sheets of parchment, then butter the parchment. Set aside.

In a large bowl cream together the butter and powdered sugar. Add the flour, white pepper, and salt and mix until incorporated. Dump the crust into the prepared pan and use your fingertips to press the dough evenly into the bottom and slightly up the sides of the pan. If the dough is sticky, you can lightly flour your fingertips to make it easier to press in to the pan. Bake for 15 minutes or until the crust is lightly brown around the edges.

While the crust is baking, make the filling! Whisk the eggs and sugar together in a medium bowl, then whisk in the Meyer lemon juice, lime juice, and flour. Continue to whisk for a minute or two more, until the mixture is smooth, well-combined, has thickened slightly and no lumps of flour remain. Set aside until the crust is ready!

When the crust has reached a toasty point of light brown, remove, and carefully pour the filling over the warm crust. Return to the oven and bake for another 20 minutes, or until the middle has just set.

Let the bars cool completely then use the parchment sling to remove them from the pan. Chill in the refrigerator for several hours until firm (or overnight). When you are ready to serve, slice into small squares and dust each with powdered sugar. Store extra bars in the refrigerator.