Cybele Pascal writes, in her Allergen Free Baker’s Handbook (Do you have it yet? It is even on Kindle now but the paperback is still cheaper: amazon affiliate link), that “[t]his one is an ‘Uh-oh, if I don’t watch out, I’ll eat the whole pan!’ recipe.” I have to agree. This makes the daintiest but most flavorful little pieces of shortbread topped with a lemon lime filling. You dust the whole concoction with powdered sugar (which, by the way, is hard to find without corn starch but Whole Foods sells one using tapioca starch instead, or I imagine you can make it yourself – I have been reading a lot about vegan sugar lately and I am not sure if the Whole Foods brand is vegan).
Now I know I’m no photographer, but I am pleased with how the morning sun shines through the filling on these, isn’t it so pretty? The hard part is that you bake the crust for 15 minutes, top it with the filling (expertly whisked by my husband while I worked on the gingerbread boys simultaneously with the kids) and bake another 25 minutes but it is not ready at that point. You have to take it out of the oven, let it cool, cover it, and refrigerate overnight. By the way, the best tip ever re: powdered sugar is from a two year old (as of yesterday) entry on one of my favorite blogs, Parent Hacks: Use a tea infuser!
As I type this I was eating a square but then I looked down and it was gone so I can really see how you could eat the whole pan, it is worth the wait. It also just tastes festive and I adore lemon and lime together or apart. The filling really is like what you’d find in a lemon meringue or key lime pie. So very good! The kids are like me, they can taste lemons and go back for more, even while making sour faces. These will totally be made again!