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Lemon Lime Bars

        I know I’ve mentioned Matt Lewis and Renato Poliafito before.  They’re two of my heros because they fled the Advertising business for a bakery in Red Hook, Brooklyn and haven’t looked back.  Instead, they’re the authors of one of Andrew’s go-to sources for fantastic baking recipes: “Baked: New Frontiers in Baking” (Stewart, Tabori & Chang 2008). (See my “Black Forest Cookies” post.) Matt and Renato’s bio says that “after years in the Advertising business”, they decided to open a bakery in 2005.  Well, all I can say is baking must make you stay forever young because they look like they just got out of school.  One look at them and I think you too will highly recommend their career change to anyone who wants to improve their looks and their lives.
        If you love Lemon Bars, this recipe for Lemon Lime Bars  will double your pleasure.  And then there’s the crust.  I am admittedly a huge fan of anything coconut and the inclusion of this crunch factor in that old familiar Graham Cracker crust gives these bars yet another step up from the ordinary.   And the flavor of lemons and limes makes this a perfect summer finish to a great summer meal.  Here’s the recipe:

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