Tangy Lime Shortbread Bars (Print Version)
Buttery base with a tangy lime layer, finished with a dusting of powdered sugar. Ideal citrus treat.
# Ingredients:
→ Crust
01 -
1 cup (120 g) all-purpose flour
02 -
1/4 cup (30 g) powdered sugar
03 -
1/4 tsp salt
04 -
1/2 cup (113 g) butter, cut into 8 pieces
→ Filling
05 -
1 1/4 cup (250 g) granulated sugar
06 -
1/4 cup (30 g) all-purpose flour
07 -
4 large eggs
08 -
2 tsp lime zest
09 -
2/3 cup (159 ml) fresh lime juice
10 -
Drop of green (+ yellow) food coloring, optional
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease or line an 11x7-inch baking dish with parchment paper, leaving 2-inch overhangs on both sides.
02 -
Combine flour, powdered sugar, salt, and butter in a food processor. Pulse until mixture resembles fine crumbs. Press mixture evenly into the prepared pan and bake for 18 to 20 minutes, or until golden brown.
03 -
Whisk together sugar and flour in a bowl. Add eggs one at a time, whisking well after each addition. Stir in lime zest, lime juice, and food coloring (if using) until smooth and well combined.
04 -
Pour filling over the hot crust and return to the oven. Bake for an additional 18 to 20 minutes or until the filling is set and no longer jiggles.
05 -
Let bars cool completely in the pan for about 1 hour. Then refrigerate for 1 to 2 hours before serving. Lift bars out of the pan using the parchment paper for easy cutting and serving. Store leftovers in the refrigerator.