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Lime Bars

If you love lemon bars, then you'll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance of sweet and tart! 
Course bars, Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings 24 bars

Ingredients

Shortbread Crust

  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lime zest
  • ½ teaspoon salt
  • 2 cups all-purpose flour

Lime Filling

  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 large eggs
  • 2 teaspoons lime zest
  • 1 cup fresh lime juice
  • optional: confectioners' sugar for dusting finished bars

Instructions

  • Preheat the oven to 325°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • In a medium bowl, combine the melted butter, sugar, vanilla, lime zest, and salt. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges begin to lightly brown. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. Whisk in the eggs, lime juice, and lime zest. Whisk until completely combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.
  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Optional - Dust with confectioners' sugar before serving (See notes)
  • Store leftovers in the refrigerator for up to 1 week.

Notes

Non-melting confectioners' sugar: If the presentation of your dessert is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s pretty much completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This type of powdered sugar tastes just like the kind you get at the grocery store, but it’s less prone to dissolving. When buying non-melting powdered sugar, make sure it says "non-melting"  on the outside of the container. It can also easily be purchased online.
Freezing Bars: Cut the chilled bars (do not use confectioners' sugar), place them in a freezer bag or airtight container and freeze for up to 6 months. When you are ready to eat them, thaw them in the refrigerator, then dust with confectioner's sugar.