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Lime Bars

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Lime Bars are a zesty twist on the classic lemon bar, featuring a buttery shortbread crust topped with a tangy lime custard filling. These bars offer the perfect balance of sweetness and tartness, making them a refreshing treat for citrus lovers. With simple ingredients and easy preparation, these lime bars are the ideal dessert for any occasion.

Ingredients

For the Crust

  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cut into pieces

For the Filling

  • 1¼ cups granulated sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • 2 teaspoons lime zest
  • ⅔ cup fresh lime juice
  • A drop of green food coloring (optional, for a vibrant hue)

Instructions

  • Prepare the Crust:
    Preheat your oven to 350°F (175°C).
    In a medium bowl, combine flour, powdered sugar, and salt.
    Cut in the butter until the mixture resembles coarse crumbs.
    Press the mixture into the bottom of a greased 9×13-inch baking dish.
    Bake for 15-20 minutes, or until lightly golden.

  • Prepare the Filling:
    In a large bowl, whisk together granulated sugar and flour.
    Add eggs one at a time, beating well after each addition.
    Stir in lime zest and lime juice.
    If desired, add a drop of green food coloring and mix until evenly colored.

  • Assemble and Bake:
    Pour the lime filling over the baked crust.
    Return to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggles.
    Remove from the oven and let cool completely.

  • Serve:
    Once cooled, cut into bars and dust with powdered sugar if desired.
    Enjoy your homemade lime bars!

Notes

  • Citrus Alternatives: Replace lime juice and zest with lemon, orange, or grapefruit for different flavor profiles.
  • Crust Enhancements: Add a pinch of cinnamon or nutmeg to the crust mixture for a warm, spiced undertone.
  • Topping Ideas: Consider topping with whipped cream, toasted coconut, or chopped nuts for added texture.

Find it online: https://avarecipe.com/lime-bars/