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Lime Bars

Lime Bars

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    3 h
Jean Sokolinski

Jean Sokolinski

A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
  2. Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
  3. Bake crust in the preheated oven for 10 minutes.
  4. Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
  5. Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
  6. Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.
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Reviews

naples34102
66

naples34102

7/26/2012

The fact that this is simply a lime variation of a fairly standard lemon bar recipe doesn’t make these bars any less delicious. Some of these recipes, as does this one, call for flour in the filling; some do not. I’ve tried them both ways with equally good results. I wanted these really lime-y, so I upped the lime juice to a half cup and the lime zest to a full tablespoon. In most cases (cake might be another story) I don’t care for artificially green tinted lime desserts and by doing so I was rewarded with its classic, creamy pale yellow color. The shortcrust pastry is tender and buttery, offset by the fresh sweet/tart lime flavor. Not sure how the glaze would hold up on these, I chose to just stick with the traditional dusting of powdered sugar. If you like lemon bars, Key Lime pie or any citrusy dessert for that matter, you’ll find this a dependable recipe for a delightful, light and refreshing dessert.

JillB
13

JillB

7/17/2012

Made these for a family reunion. Mostly the women liked them, not so much the men. Followed directions with just a couple of changes. While making the middle I used 5 limes so it equaled a little more than 1/3 cup. Also, I had to increase the glaze by an addional 1/2 batch to cover the bars entirely. I thought they were very tasty. I did use green food coloring as suggested, so they were pretty to look at too. I bet they would go good with a Corona - if your the type that's ok eating sweets with your beer.

Steph
11

Steph

10/9/2012

I gave these 5 stars because this recipe is delish and even though I made a few small changes, the origional recipe would be still be great! I didn't put the glaze on top, just a dusting of powered sugar and they were great. However, there are a few things I would change in the recipe the next time I make these. First, I did use butter instead shortening because I like the flavor in a shortbread crust much more and will do so next time also. Second, I didn't like the ratio of crust to filling, about 50/50. Next time I will double the filling. Third, I increased the amount of zest a little to about 1 tablespoon because that was how much I got from one lime and wanted to use it all. I did only use the 1/3 cup of lime juice as the recipe calls for and overall I thought the lime flavor was great. (Other reviewers suggested to use more since the flavor wasn't strong enough.) I really liked these and will make them again for sure! Thanks

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