Articles for Christians

What to do for the crust:

1. Preheat oven to 350°F.
2. Spray the 13×9×2 inch baking pan with nonstick cooking spray.
3. In a large mixing bowl, combine 1½ cups flour and ⅓ cup confectioner’s sugar.
4. Cut ½ sticks (12 tablespoons) butter or margarine into small pieces and add to the bowl.
5. Use your fingertips to knead the mixture until it begins to come together. It will be crumbly but should hold when pressed.
6. Wet your palms and press the crust mixture evenly into the prepared pan.
7. Bake for 20 minutes. Remove from the oven when done.

What to do for the filling:

1. While the crust bakes, crack 5 eggs into a medium mixing bowl and whisk until bright yellow.
2. Add 1¾ cups sugar, 6 tablespoons flour, and 1 teaspoon baking powder. Whisk again.
3. Roll each lemon and lime on the countertop to loosen the juices.
4. Zest ½ a lemon and ½ a lime using a microplane or fine grater. Add zest to the egg mixture and whisk.
5. Cut all 4 limes and 3 lemons in half. Squeeze juice into a small bowl, remove pits, then add juice to the egg mixture. Whisk well.
6. When the crust is finished baking, pour the lemon‑lime filling over the hot crust.
7. Return the pan to the oven and bake 20–25 minutes, until the filling no longer jiggles.
8. Remove from the oven and let cool completely.
9. Sift ½ cup confectioner’s sugar over the top.
10. Cut into squares.