This recipe was adapted from the May 2008 issue of Better Homes and Gardens. It turned out good, but way too sweet for me (my husband liked it). I even added 1/4 cups less sugar than called for. I had to increase my cooking time by 12 min or so, not sure why. This morning I packed all the squares in a tupperware container to bring them to work for people to eat, and forgot them laying on the counter :( Here's the recipe..............
2/3 cup butter, softened
1/2 cup packed brown sugar
2 1/2 cups all-purpose flour, divided
4 tsp. finely shredded lemon peel, divided
2 1/4 cups granulated sugar
1/2 cups lemon juice
3/4 tsp. baking powder
1/8 tsp. ground nutmeg
1 tsp. finely shredded lime peel
2 Tbsp. sifted powdered sugar
1. preheat oven to 350F. Line 13x9x2 inch pan with heavy foil; set aside.
2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake for 20 min.
3. For the filling: In a med bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium for 2 min. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake for 20 min more or until edges are browned and center appears set. Remove to rack; cool for 1 hour. Refrigerate covered for 2 hours.
4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Store covered, in the refrigerator for up to 3 days.