Lime Bars with Shortbread Cookie Crust

• Shortbread Cookie Crust:
• ¼ cup sugar
• ½ cup butter, softened, cu into pieces
• ½ tsp vanilla extract
• 1 cup all-purpose flour
• 3 Tbsp cornstarch
• ¼ tsp Kosher salt
• Lime Cream:
• ¾ cup sugar
• ¼ cup butter, softened, cut into pieces
• 1 Tbsp freshly grated lime zest (1 large lime)
• 1 egg plus 1 egg yolk
• ¼ cup freshly squeezed lime juice
• ½ tsp Kosher salt

1. Preheat oven to 350°F.

2. Place sugar, butter, and vanilla in the bowl fitted with the kneading/crushing blade. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at end of 1 minute. Add flour, cornstarch, and salt. Mix at speed 8 for 1 minute or until crumbles form. Pat dough into an 8 x 8-inch baking pan. Poke crust several times with a fork. Bake for 20-22 minutes or until very lightly browned. Cool completely.

3. For lime cream, place sugar, butter and lime zest in the bowl fitted with the kneading/crushing blade. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at end of 1 minute. Add egg and egg yolk. Mix at speed 8 for 1 minute scraping sides and bottom of the bowl at 30 seconds and at end of 1 minute. Replace the kneading/crushing blade with the mixer. Add lime juice and salt. Launch the Sauce program at speed 3 at 210°F for 5 minutes or until cream thickens and comes to a boil. Cool completely.

4. Pour lime cream over shortbread crust and refrigerate for 2 hours or until set.