Mango Lime Slice

• CRUST
• 13/4 cups (425 mL) all-purpose flour
• 1 cup (250 mL) icing sugar
• 1/2 tsp (2 mL) salt
• 3/4 cups (175 mL) unsalted butter, cut into pieces
• 1 tsp (5 mL) grated lime rind
• 1 large egg yolk
• FILLING
• 6 large eggs
• 1 cup (250 mL) fresh lime juice
• 1/2 cup MANGO pulp 1 tbsp (15 mL) grated lime rind
• 1/2 cup (125 mL) all-purpose flour
• 2 cups (500 mL) sugar
• 1/2 tsp (2 mL) salt
• GARNISH
• 2 tbsp (30 mL) icing sugar (optional)

1. 1 Preheat oven to 350u0b0F (180u0b0C).
2. 2 Line a 9 x 13-inch (23 x 33-cm) pan with parchment paper. Set aside.
3. 3 Combine flour, icing sugar and salt in a food processor or by hand. Add butter and grated lime rind and pulse or work until the mixture looks like bread crumbs. Add egg yolk and pulse or work until flour has been absorbed and mixture begins to come together into a dough. Sprinkle dough into prepared pan. Use your fingers to press dough into an even layer of crust with just a slight lip up at the edges. Bake crust for 25 minutes or until lightly golden all over.
4. 4 Combine eggs, lime juice, passion-fruit pulp and lime rind in a mixing bowl and whisk until uniform. Combine flour, sugar and salt in a large mixing bowl, stirring to blend. Whisking constantly, pour wet mixture into dry mixture until fully combined. Pour over crust and bake for 30 minutes longer or until topping has set. Cool completely, pull on parchment paper to remove bars from pan and cut into 24 squares. Dust with icing sugar if desired just before serving. Best eaten within 2 days of baking.

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Taken from www.epicurious.com/recipes/member/views/mango-lime-slice-52423871 (may not work)