Margarita Bars

Someone I know, who also happens to be quite special to me, loves lemon bars. And because I love to feed people I love, I made a big batch of lemon bars for this individual. While I was in the process of transporting the lemon bars, it occurred to me that there are numerous ways I can alter a basic lemon bar recipe to make it more spectacular.

As a girl who loves lime and tequila and all things margaritas, I decided to adjust the recipe to make margarita bars. And since several people have told me how much they enjoy these bars, I'm including the recipe here for you, my faithful readers.

Margarita Bars

Crust:

1 cup unsalted butter
1/2 cup sugar
2 1/4 cups gf flour (I like Domata brand)
1 tsp kosher salt

Margarita Topping

1 1/2 cups sugar
2 Tbls cornstarch
Juice and zest of 6 limes
4 eggs
1 tsp lemon extract
1 tsp orange extract
3 oz good silver tequila
6 pkgs True Lime (optional)

Preheat oven to 350* F.

Line 9 x 13 cake pan with parchment paper.

Mix crust ingredients until it resembles course crumbs. Press into prepared pan and bake for 20 minutes.

While crust is baking, whisk sugar and cornstarch until thoroughly combined. Add the remaineder of th fill ingredients. Mix completely.

Pour over hot crust and return to oven. Bake an additional 20 minutes.

Cool completely. Store in airtight container in refrigerator.

Cut into squares to serve. If you like a saltier margarita, top each individual bar with a sprinkle of kosher salt.



These bars are super tart, the tequila comes through nicely, and the salt on top adds a delightful contrast to the occasional bitterness brought by the lime zest.