Sweetly tart fresh key lime bars

Since moving to the great state of Colorado (pronounced Cal-or-A-doe by natives) I have fallen in love with a farmers market called Sunflower Market. Sunflower is the type of place where you can get 5 lemons for $1. Fresh, organic fruit for $1. How could I stay away? When we visited the other day limes were on sale. Clearly I have to purchase a good deal on produce, but when I got them home I was stumped as to how I would use them. The next day I received this tasty recipe from Real Simple in my inbox. It was serendipitous.

Key lime bars:

Crust:

8 tbsp. unsalted butter, softened to room temperature

1/4 cup sugar

1 cup all-purpose flour

1/4 teaspoon salt

Key lime filling:

2 large eggs

1 large egg yolk

1 cup sugar

3 freshly squeezed key limes (1/3 cup Key lime juice)

2 tbsp. all-purpose flour

1.Preheat oven to 350 degrees and line an 8-inch square baking pan with foil, leaving overhang handles on each side.
2. To make crust: mix on medium-high speed, beat butter and sugar until creamy, about 2 minutes. Mix in flour and salt. Press evenly over bottom of pan and bake until firm and light golden around edges, 20 to 25 minutes. Cool slightly.
3. To make filling: mix on medium speed, beat eggs, yolk and sugar until smooth and combined. Stir in lime juice. Fold in flour using a spatula. Pour filling over crust and bake until set, 20ish minuets.
4. Cool on a wire rack. Cover and refrigerate for at least 1 hour or overnight. Use foil handles to remove bars from pan to cut. Cover with confectioners' sugar just before serving. Yum!