Bright & Zesty Homemade Lime Bars Recipe
Bright and zesty lime bars that scream sunshine! Incredibly simple to whip up, they taste like a million bucks and are a go-to classic.
Equipment
- Oven
- Baking pan 8x8 or 9x9 inch
- Parchment paper For lining the pan
- Medium bowl For crust and filling
- Whisk Or pastry blender, fork, fingers for cutting in butter
- Glass or measuring cup For pressing crust
- Wire rack For cooling
- Sharp knife For cutting bars
Ingredients
- All-purpose flour For both the crust and a thickener in the filling
- Powdered sugar Gives the crust a lovely tender texture and sweetness
- Salt A little pinch is essential to balance the sweetness and enhance the flavors
- Butter Cold and cut into pieces for that perfect shortbread crust
- Granulated sugar The main sweetener for that vibrant lime filling
- Large eggs They bind the filling and give it that smooth, rich texture
- Fresh lime zest This is where a huge part of that bright, floral lime flavor comes from
- Fresh lime juice The essential tangy component! Freshly squeezed is non-negotiable for the best flavor.
- Food coloring Optional; a tiny drop of green and maybe a speck of yellow for color
- Extra powdered sugar For dusting (highly recommended)
Instructions
- First things first, preheat your oven to 350°F (175°C). Lightly grease or line an 8x8 or 9x9 inch baking pan with parchment paper, leaving some overhang to lift the finished bars out easily.
- Make the crust: In a medium bowl, whisk together the flour, powdered sugar, and salt.All-purpose flour
- Cut in the cold butter pieces using a pastry blender, fork, or your fingers (my favorite way, just work quickly!) until the mixture looks like coarse crumbs, maybe like wet sand.All-purpose flour
- Press this crumb mixture evenly into the bottom of your prepared pan. Use the bottom of a glass or measuring cup to get it nice and compact.
- Bake the crust for 15-20 minutes, or until it's lightly golden around the edges.
- While the crust is baking, make the filling. In a medium bowl, whisk together the granulated sugar and the 1/4 cup flour until well combined. This helps prevent the flour from clumping when you add the wet ingredients.All-purpose flour
- Whisk in the eggs one at a time until smooth.All-purpose flour
- Stir in the lime zest and fresh lime juice. If you're using food coloring, add a tiny drop or two now and stir until you get the desired color.All-purpose flour
- Once the crust is done par-baking, pull the pan out of the oven. Immediately and carefully pour the lime filling evenly over the hot crust.
- Return the pan to the oven and bake for another 20-25 minutes, or until the center is just set (it might jiggle a little, but shouldn't look liquidy).
- Let the bars cool completely in the pan on a wire rack. This is crucial for them to set up properly! I usually let them cool for at least 2-3 hours, or even pop them in the fridge once they've cooled a bit on the counter for faster chilling.
- Once fully chilled and set, use the parchment paper overhang to lift the whole slab out of the pan.
- Dust generously with extra powdered sugar if you like (highly recommended for that classic look!).All-purpose flour
- Cut into squares or bars using a sharp knife. Wipe the knife clean between cuts for the neatest edges.
Notes
Tips for Success:
- Use Fresh Juice & Zest: Bottled juice just won't give you the same vibrant flavor. Fresh is best!
- Don't Overbake: Pull the bars out when the center is just set. Overbaking can make the filling tough.
- Cool Completely: Patience is key here! Letting them cool and chill fully ensures the filling sets properly and makes them easy to cut.
- Clean Cuts: Use a hot, sharp knife and wipe it clean between each cut for nice, clean edges.
- Prep Ahead: You can bake the crust a day in advance, cool it, cover the pan, and leave it at room temperature until you're ready to make the filling and bake the second step.
How to Store It:
- Store lime bars in a single layer in an airtight container in the refrigerator. They'll stay delicious for 3-4 days.
- To freeze: Cut bars can be frozen in a single layer on a baking sheet until solid, then transferred to a freezer-safe container or bag for up to 2-3 months. Thaw in the refrigerator.
FAQs:
- Runny filling usually happens if not baked quite long enough or not cooled completely. Ensure the center is set and chill fully.
- While you can use bottled lime juice, the flavor won't be nearly as bright, fresh, or nuanced.
- For clean cuts, make sure bars are thoroughly chilled, use a sharp knife, and wipe the blade clean with a warm, damp cloth between cuts.
- Using a 9x13 inch pan will result in thinner bars with shorter baking times.
- Use Fresh Juice & Zest: Bottled juice just won't give you the same vibrant flavor. Fresh is best!
- Don't Overbake: Pull the bars out when the center is just set. Overbaking can make the filling tough.
- Cool Completely: Patience is key here! Letting them cool and chill fully ensures the filling sets properly and makes them easy to cut.
- Clean Cuts: Use a hot, sharp knife and wipe it clean between each cut for nice, clean edges.
- Prep Ahead: You can bake the crust a day in advance, cool it, cover the pan, and leave it at room temperature until you're ready to make the filling and bake the second step.
How to Store It:
- Store lime bars in a single layer in an airtight container in the refrigerator. They'll stay delicious for 3-4 days.
- To freeze: Cut bars can be frozen in a single layer on a baking sheet until solid, then transferred to a freezer-safe container or bag for up to 2-3 months. Thaw in the refrigerator.
FAQs:
- Runny filling usually happens if not baked quite long enough or not cooled completely. Ensure the center is set and chill fully.
- While you can use bottled lime juice, the flavor won't be nearly as bright, fresh, or nuanced.
- For clean cuts, make sure bars are thoroughly chilled, use a sharp knife, and wipe the blade clean with a warm, damp cloth between cuts.
- Using a 9x13 inch pan will result in thinner bars with shorter baking times.