b'Lemon-Lime BarsANDY HUSBANDSMakes 24 bars2W cups all-purpose flour, dividedV cup C&H Powdered Sugar or Domino Confectioners Sugar, plus extra for dustingW teaspoon kosher salt1 cup (2 sticks) unsalted butter, softened4 large eggs2 cups C&H or Domino Sugar2 teaspoons finely grated lemon zest2 teaspoons finely grated lime zest2 tablespoons fresh lemon juice (about V large lemon)2 tablespoons fresh lime juice (about 1 large lime)2 teaspoons ground gingerPreheat the oven to 350 degrees.In the large bowl of an electric mixer, sift together 2 cups of the flour, the powdered/confectioners sugar and the salt. Add the butter, and mix on low speed until thoroughly combined but not creamy. Press evenly into the bottom of an ungreased 9-by-13-inch baking pan. Bake until pale golden, about 25 minutes. Let cool to room temperature.While the crust is cooling, beat the eggs in another large mixing bowl. Add the granulated sugar, lemon and lime zest, lemon and lime juice and ground ginger, and the remaining W cup flour; whisk until thoroughly combined. Pour over the cooled crust.Reduce the oven temperature to 325 degrees and bake until firm, 35 to 40 minutes. Remove from the oven and run a knife around the edge of the pan to loosen. Allow to cool completely, and dust with powdered/confectioners sugar. Cut into bars, and serve.CHEF STELLINOSUGGESTS PAIRING WITH:Amarula Cream Liqueur95'