Introduction

Oh, hello there! Come on in, the kitchen’s warm and the aroma is just divine. Do you remember those sunny days as a kid, the ones that felt like pure, unadulterated joy? That’s exactly what these Lime Bars bring to mind. They’re sunshine in edible form, a little burst of tangy sweetness that’s so incredibly easy to whip up, you’ll be wondering where they’ve been all your life. Seriously, these are a game-changer for any occasion, or even just a Tuesday afternoon!

Why You’ll Love This Recipe

Fast: From start to finish, these bars come together in a snap. Perfect for when you need a treat now.
Easy: No fancy techniques here! If you can whisk and press, you can make these delicious bars.
Giftable: Pack these beauties up in a pretty box, and you’ve got an instant, thoughtful gift that anyone would adore.
Crowd-pleasing: The perfect balance of tart and sweet means these are a hit with absolutely everyone, from picky eaters to seasoned dessert connoisseurs.

Ingredients

Let’s gather our goodies. Don’t worry, nothing too complicated!

For the Crust:
- 1 cup (120 g) all-purpose flour: Your trusty pantry staple, the foundation of our delightful crust.
- ¼ cup (30 g) powdered sugar: For a touch of sweetness and a tender crumb.
- ¼ tsp salt: Just a pinch to balance all those lovely flavors.
- ½ cup (113 g) butter, cut into 8 pieces: Make sure it’s nice and cold for the best texture!
For the Filling:
- 1 ¼ cup (250 g) granulated sugar: To sweeten up that zesty lime goodness.
- ¼ cup (30 g) all-purpose flour: This helps the filling set up beautifully.
- 4 large eggs: The binding magic that makes our bars hold together.
- 2 tsp lime zest: This is where all the vibrant, fresh lime flavor comes from. Don’t skip this!
- ⅔ cup (159 ml) fresh lime juice: The star of the show! Freshly squeezed is a must for that bright, tangy punch.
- Drop of green (+ yellow) food coloring, optional: If you want an extra vibrant, sunshine-yellow-green hue, a tiny drop or two is all you need.

How to Make It

Alright, let’s get our hands a little flour-dusted and make some magic happen!

Preheat & Prep: First things first, let’s get that oven warmed up to 350°F (175°C). Then, grab your 8×8 inch (20×20 cm) baking pan and line it with parchment paper. Make sure you leave a nice overhang on the sides – this will be your handy-dandy lift-out tool later!
Crust Mix: In a medium bowl, whisk together your all-purpose flour, powdered sugar, and that tiny pinch of salt. Just a quick whisk to get them acquainted.
Butter In: Now, toss in those cold butter pieces. Using a pastry blender or even just your fingertips (my go-to!), work the butter into the dry ingredients until it looks like coarse crumbs. You want some little pea-sized bits of butter still in there – that’s good!
Press It Down: Pour that crumbly mixture into your prepared pan. Gently but firmly, press it evenly across the bottom. This is your foundation, so give it some love!
Bake the Crust: Pop that pan into your preheated oven and bake for about 18-20 minutes. You’re looking for a light golden brown color.
Filling Fun: While your crust is getting toasty, let’s whip up the filling. In a separate bowl, whisk together the granulated sugar and the other ¼ cup of all-purpose flour.
Eggcellent Addition: Now, add your eggs one at a time. Whisk really well after each egg until everything is nice and combined.
Zesty & Bright: Stir in that fragrant lime zest, the freshly squeezed lime juice, and if you’re feeling it, a tiny drop of green and yellow food coloring. Whisk until it’s all one beautiful, uniform color.
Pour & Bake Again: Once your crust is out of the oven and looking golden, carefully pour that glorious lime filling evenly over the hot crust. No need to let it cool completely!
The Grand Finale Bake: Put the pan back into the oven and bake for another 20-25 minutes. You’ll know it’s ready when the edges look set, but the center might still have a slight wobble. It will firm up beautifully as it cools.
Cool Down: This is the hardest part – waiting! Let the bars cool completely in the pan on a wire rack. Patience, my friend, patience!
Slice & Enjoy: Once they’re fully cooled, grab those parchment paper overhangs and lift the whole beautiful slab right out of the pan. Now, cut them into your desired portions. Squares? Rectangles? You do you!

Substitutions & Additions

Feeling adventurous? Here are a few ideas:

Lemon Love: Don’t have limes? Lemon bars are just as delicious! Simply swap the lime juice and zest for fresh lemon juice and zest.
Berry Boost: Fold in a handful of fresh raspberries or blueberries into the filling before baking for a delightful fruity twist.
Coconut Dream: Sprinkle some shredded coconut over the crust before adding the filling for a tropical vibe.
Fancy Topping: Once cooled, dust with a little extra powdered sugar or even add a dollop of whipped cream.

Tips for Success

A few little secrets to make your Lime Bars absolutely perfect:

Cold Butter is Key: For that perfectly crumbly crust, make sure your butter is nice and cold when you start.
Don’t Overbake: Keep an eye on the filling. A slightly jiggly center is what you want – it will set up as it cools. Overbaking can lead to a dry or rubbery texture.
Prep Ahead: You can easily make these bars a day in advance! They actually taste even better the next day as the flavors meld.
Cool Completely: Seriously, let them cool completely. Trying to cut warm bars is a recipe for a crumbly mess.

How to Store It

These zesty bars are best stored in an airtight container in the refrigerator. They’ll stay wonderfully fresh for up to 3-4 days. If you have a lot, you can even freeze them! Just wrap them well, and they should be good for about 2-3 months. Thaw them in the fridge for the best texture.

FAQs

Q: Why is my crust crumbly?
A: This is usually a good thing for a shortbread-style crust! If it feels too dry to press together, you can add a teaspoon of cold water at a time until it just starts to come together.
Q: Can I use bottled lime juice?
A: While it will work in a pinch, the flavor won’t be as bright and fresh as using real, freshly squeezed limes. I highly recommend fresh for the best taste!
Q: Can I make these bars in a different size pan?
A: You can, but you’ll need to adjust the baking time. A larger pan will result in thinner bars that bake faster, while a smaller pan will create thicker bars that need more baking time. Keep an eye on them!

There you have it! A simple, delightful recipe that’s sure to bring a smile to your face and a burst of sunshine to your day. Happy baking!

Zesty & Easy Lime Bars

These Zesty & Easy Lime Bars are a taste of sunshine in every bite! Perfect for any occasion, these bars are fast, easy, giftable, and crowd-pleasing, with a perfect balance of tart and sweet.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Equipment

8x8 inch baking pan lined with parchment paper with overhang
Medium bowl
Separate bowl
Whisk
pastry blender or fingertips
Wire rack

Ingredients

Crust

1 cup all-purpose flour your trusty pantry staple, the foundation of our delightful crust
0.25 cup powdered sugar for a touch of sweetness and a tender crumb
0.25 tsp salt just a pinch to balance all those lovely flavors
0.5 cup butter cut into 8 pieces, nice and cold

Filling

1.25 cup granulated sugar to sweeten up that zesty lime goodness
0.25 cup all-purpose flour this helps the filling set up beautifully
4 large eggs the binding magic that makes our bars hold together
2 tsp lime zest this is where all the vibrant, fresh lime flavor comes from
0.67 cup fresh lime juice the star of the show! Freshly squeezed is a must for that bright, tangy punch.
drop green food coloring optional, for extra vibrant hue
drop yellow food coloring optional, for extra vibrant hue

Instructions

Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together all-purpose flour, powdered sugar, and salt for the crust.
Add cold butter pieces to the dry ingredients. Work the butter in with a pastry blender or fingertips until it resembles coarse crumbs with some pea-sized butter bits.
Pour the crumbly mixture into the prepared pan and press evenly across the bottom.
Bake the crust for 18-20 minutes, or until lightly golden brown.
While the crust bakes, prepare the filling. In a separate bowl, whisk together granulated sugar and the other ¼ cup of all-purpose flour.
Add eggs one at a time, whisking well after each addition until combined.
Stir in lime zest, fresh lime juice, and optional food coloring. Whisk until uniformly colored.
Once the crust is out of the oven, carefully pour the lime filling evenly over the hot crust.
Bake for another 20-25 minutes, until the edges are set and the center has a slight wobble.
Let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment overhangs to lift the slab out of the pan and cut into desired portions.

Notes

These bars are best stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for 2-3 months.