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1
Preheat oven to 350F.
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2
Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside.
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3
For Crust: In a food processor combine the 1-3/4 cups flour, the pecans, and the 3/4 cup granulated sugar.
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4
Add butter slices.
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5
Cover; process with several on/off turns until the mixture resembles coarse crumbs.
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6
Press crumb mixture into the bottom of the prepared pan.
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7
Bake for 20 to 22 minutes or until crust is light brown.
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8
Let cool for about 5 minutes while preparing filling.
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9
For Filling: in a medium bowl whisk together eggs, the 1-1/2 cups granulated sugar, the 2 tablespoons lime peel, the lime juice, the 1/4 cup flour, the milk (or rum), snipped fresh mint, baking powder, and salt until combined.
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10
Pour filling over hot crust.
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11
Bake for 20 to 25 minutes more or just until filling is set and edges begin to brown.
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12
Cool in pan on a wire rack.
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13
Using the edges of the foil, lift uncut bars out of pan; cut into bars.
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14
Sift powdered sugar over bars.
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15
To serve, sprinkle with powdered sugar.
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16
If desired, garnish with additional lime peel and fresh mint leaves.
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17
To Store: Layer bars between sheets of waxed paper in an airtight container; cover.
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18
Store in the refrigerator for up to 1 week.
