Margarita Bars

I adapted this from a basic lemon bar recipe, it's perfect for Mexican night!  You can add a shot of tequila if you're feeling really festive, just add two tablespoons of cornstarch to make sure the bar sets.  Its a really yummy recipe, the crust is buttery and light and the filling is super flavorful.  I added some food coloring (too much in my opinion) to make it look the part, but that's completely optional.  All in all I call it a definite win!

For the crust

1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan

1 1/2 cups unbleached all-purpose flour

1/2 cup confectioners' sugar

3 tablespoons cornstarch

1 1/2 teaspoons coarse salt

For the topping

2 cups granulated sugar

4 large eggs, lightly beaten

3 tablespoons unbleached all-purpose flour

1/2 cup plus 4 tablespoons of lime juice (I just juiced and extra lime into the filling rather then measure)

1/4 cup plus 1 tablespoon milk

1/4 teaspoon coarse salt

1/8 teaspoon of orange extract

1 shot of tequila (optional but highly recommended)

2 tablespoons of cornstarch (if you add the tequila)

Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.

To make crust: In a bowl, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.

Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.

Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lime juice, milk, and salt until well combined.  Add tequila and cornstarch and whisk well.

Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.

Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.