Tangy Lime Shortbread Bars

Lime Bars bring the brightness of limes into a classic dessert I grew up loving as lemon bars Each square has a buttery shortbread crust and a smooth zesty lime custard for a treat that captures the taste of summer with every bite Lime bars are easy to make and perfect for picnics parties or any moment that needs a pop of citrus

I remember the first time I made these for a family reunion Everyone came back for seconds and now they are a frequently requested favorite for birthdays and potlucks

Ingredients

• All purpose flour: Needed for both the crust and filling Use a fresh bag for best results and sift if possible
• Powdered sugar: Adds sweetness and keeps the crust tender Choose a fine powder for the smoothest blend
• Salt: Balances the sweetness and sharpness
• Butter: Gives the crust richness and structure Use real unsalted butter and cut it while cold for easier mixing
• Granulated sugar: Sweetens the lime layer Choose pure cane sugar for the brightest flavor
• Eggs: Essential for silky custard Use large eggs at room temperature for even blending
• Lime zest: Boosts the fresh lime taste Always grate limes just before use for the brightest aroma and flavor
• Fresh lime juice: The star of the filling Pick thin skinned limes for maximum juice and avoid bottled juice if possible
• Green and yellow food coloring: Optional but fun if you want vibrant color

Step by Step Instructions

Prepare the Pan:

Lightly grease or line an 11 by 7 inch baking dish with parchment paper allowing two inches of overhang on each long side This makes it easier to lift out the bars after chilling

Mix the Shortbread Crust:

Combine flour powdered sugar salt and butter pieces in a food processor Pulse until the mixture forms fine crumbs making sure the butter is evenly distributed Press this crumble firmly into the pan using your hands or a flat bottomed glass for an even layer

Bake the Crust:

Place the pan in the oven and bake at three hundred fifty degrees Fahrenheit for eighteen to twenty minutes The edges should look golden brown and the crust will be set This solid foundation keeps the filling from getting soggy

Make the Filling:

While the crust bakes whisk granulated sugar and flour together in a medium bowl This prevents flour clumps before adding eggs Add eggs one at a time whisking well after each so the mixture becomes smooth and thick then stir in lime zest and fresh lime juice and coloring if using Mix until completely combined so your filling is silky with no streaks

Fill and Bake Again:

Pour the lime filling directly over the hot baked crust Right away return the pan to the oven and bake another eighteen to twenty minutes until the filling is set and does not jiggle when gently shaken The surface may be slightly glossy or barely golden but should stay soft

Cool Completely:

Let the pan cool fully on the counter for about one hour Transfer to the refrigerator and chill for one to two hours This step is important so the bars cut cleanly and the filling becomes creamy

Cut and Serve:

Grip the parchment overhangs to lift the bars all at once onto a cutting board Use a sharp knife to slice into squares Dip your knife in warm water and wipe it clean for super neat edges

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My favorite part of this recipe is the bold lime filling I grew up in a hot climate so limes were always on hand As a child my job was to zest and juice Sometimes I would sneak bits of shortbread from the cooled crust and my grandmother would catch me every time

Storage Tips

Store lime bars in an airtight container in the refrigerator for up to five days If stacking them place a piece of parchment or waxed paper between layers to prevent sticking For longer storage freeze individual bars tightly wrapped for up to two months and thaw in the fridge before serving

Ingredient Substitutions

If you have only lemons or a mix of citrus fruits feel free to swap some or all of the lime juice for lemon or even grapefruit for a different flavor Keep in mind bottled juice will change the taste considerably If you do not have powdered sugar you can pulse regular sugar in a blender

Serving Suggestions

Dust bars with powdered sugar just before serving for a classic finish Add a thin slice of fresh lime as garnish if serving for special occasions Lime bars pair wonderfully with iced tea or a creamy berry dessert on a warm day

A Little History

Lemon bars have been a bakery classic since the mid twentieth century Lime bars likely appeared as a creative twist especially in regions where limes are plentiful They are now beloved for their bright flavor and fun color

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Recipe FAQs

→ Can I use bottled lime juice instead of fresh?

Fresh lime juice is recommended for a brighter, more vibrant flavor, but bottled juice can work in a pinch if needed.

→ How do I prevent the shortbread crust from becoming soggy?

Pre-bake the crust until golden before adding the lime layer. This ensures it stays firm and crisp after chilling.

→ Can I add food coloring for a greener hue?

Yes, a drop of green (and yellow) food coloring can give the custard a lively lime color, though it's optional.

→ How should I store leftover bars?

Keep them covered in the refrigerator for up to four days to maintain their texture and fresh flavor.

→ Is it possible to freeze lime bars?

Yes, tightly wrap the bars and freeze for up to two months. Thaw in the fridge before serving for best results.