2 cups plus 4 tablespoons all-purpose flour, divided
½ cup confectioners’ sugar
1 cup (2 sticks) butter, softened and cut into chunks
4 large eggs
1 (10-ounce) can frozen margarita mix, thawed
½ cup water
Zest of 1 lemon
Zest of 1 lime
Sweetened flaked coconut, toasted
Lime peel, for garnish (optional)
Preheat the oven to 350 degrees. Line the bottom and sides of a 13 × 9-inch pan with aluminum foil.
In large bowl combine 2 cups of the flour and the confectioners’ sugar. Add the butter, stirring just until the mixture is crumbly. Press the mixture into the bottom of the prepared pan. Bake 20 to 25 minutes, or until the crust starts to turn golden brown. Place the pan on a wire rack and cool completely.
In large bowl combine the remaining 4 tablespoons of flour, the eggs, margarita mix, water, and lemon and lime zests. Whisk the mixture together to combine completely. Pour the mixture over the cooled crust. Bake 15 to 20 minutes, or until the top is set. Cool completely on a wire rack. Sprinkle with coconut. Cut into bars. Garnish with strips of lime peel before serving, if desired
Makes 24 bars
Carolyn Rogers, Queen Mum
Royal Reds,
Knoxville, Tennessee