Gina: These tart-sweet bar cookies are a variation on traditional lemon bars, and, girl, they are a vacation in a pan! The tender cookie base holds a puckery lime filling that gets a little extra kick from grated lime zest. You can use fresh limes or that bottled Key-lime juice you brought back from your last trip to the Gulf Coast. These bars need nothing more than a dusting of confectioners’ sugar, and they make an ideal dessert for barbecues, picnics, and slumber parties.
Cooks' Note
The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you’re ready to bake the bars, simply bring the dough to room temperature and pat out as described above.
