Lime Bars are a zesty twist on classic lemon bars, swapping lemons for fresh limes. A buttery shortbread crust supports a tangy lime custard for a bright, refreshing dessert that’s simple to make and satisfying to eat.
If you love citrus desserts, these lime bars will be right up your alley. The recipe follows the familiar method for lemon bars but highlights the bright acidity and fragrance of limes for a slightly more tropical flavor.
You can apply the same formula to other citrus fruits as well — I’ve used this base to make Ruby Red Grapefruit Bars with great results. Experimenting with different citrus juices and zests will yield an array of bright, flavorful bars.
Lime Bars
The filling in these lime bars is creamy and tart with a pleasant sweetness that balances the lime’s acidity. I prefer a pronounced tang, but you can adjust the sugar slightly to suit your taste.
The shortbread crust is sturdy and buttery, providing a clean contrast to the silky lime custard. A light dusting of powdered sugar before serving adds a nice finishing touch and a hint of extra sweetness.
These bars are visually green if you add a drop of food coloring, but that’s optional. Without coloring they will be a more yellow-green shade similar to lemon bars, and just as delicious.
Baking Tips:
- Line the pan with parchment paper and leave a 2-inch overhang on two opposite sides. This makes it easy to lift the bars from the pan for clean, even slicing.
- Prepare the lime filling while the crust bakes. Pouring the filling over the hot crust and returning it to the oven produces a smooth, evenly set custard.
- Use a fine zester or microplane to grate the lime zest finely. That releases maximum lime flavor without adding chewy bits to the filling.
- Food coloring is optional. A tiny drop of green (and a hint of yellow) will give a vivid lime color, but leaving it out keeps the bars naturally pale and lemon-like.
Lime Bars
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Ingredients
Crust:
- 1 cup (120 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ¼ tsp salt
- ½ cup (113 g) butter, (cut into 8 pieces)
Filling:
- 1 ¼ cup (250 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 4 large eggs
- 2 tsp lime zest
- ⅔ cup (159 ml) fresh lime juice
- drop of green (+ yellow) food coloring, optional
Equipment
- Food Processor
- Juicer
- Zester
- Parchment Paper
- 11×7-inch pan
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease or line an 11×7-inch baking dish with parchment paper, leaving a 2-inch overhang on two sides to lift the bars out after baking.
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To make the crust: In a food processor, combine the flour, powdered sugar, salt, and butter. Pulse until the mixture resembles fine crumbs. Press the mixture firmly and evenly into the prepared pan. Bake 18–20 minutes, or until golden brown.
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While the crust bakes, whisk together the granulated sugar and flour for the filling. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the lime zest and fresh lime juice. Add a tiny drop of green (and a touch of yellow if desired) food coloring for color, but it is optional. Mix until smooth.
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Pour the filling over the hot crust and return the pan to the oven. Bake an additional 18–20 minutes, or until the filling is set and no longer jiggles.
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Allow the pan to cool on a wire rack until it reaches room temperature, about 1 hour. Refrigerate for 1–2 hours to fully set, then lift the bars from the pan using the parchment overhang and cut into 12 squares. Dust with powdered sugar, if desired, and store leftovers refrigerated.
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Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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*Originally published on my blog 3/3/13.