CRUST:

1 cup flour
1/2 cup 10x sugar
2 tbs grated lemon zest
6 tbs (3/4 stick) unsalted butter, cut into small pieces

LEMON-LIME FILLING:

4 eggs
1 cup sugar
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
3 tbs flour

10x sugar for sprinkling
1/4-1/2 cup sweetened shredded coconut (optional)

preheat oven to 350°.

prepare the crust: in a medium bowl, or the bowl of a food processor, mix together the flour, sugar, & lemon zest. cut in the butter to make a dough the consistency of coarse cornmeal. or make the dough in a food processor, mixing the dry ingredients, then pulsing in the butter.

press the dough evenly over the bottom of an ungreased 8″ square baking pan. bake the crust in the center of the oven for 15-20 minutes, or until it is just beginning to turn golden around the edges.

while the crust is baking, prepare the filling. in a large bowl, with an electric mixer, beat the eggs, sugar, & lemon and lime juices until light, about 2-3 minutes mix in the flour & beat just until combined.

pour the filling over the hot baked crust. bake for 20-25 minutes longer, or until the filling is set. cool completely on a wire rack.

using a small sharp knife, cut into squares. just before you serve, sprinkle the 10x sugar over the squares and, if desired, sprinkle with coconut.

Makes 16 bars