I’ve wanted to try these lime bars for a while. I love lime and I love these type of bars that are a shortbread type crust with a second layer of fruit almost like a jam. With the layers of lime, it’ll tang-le your tongue! I promise that is the last drive-by tanging.
Spring seems like a good time to think green, even though up North here we are the last people to go green. Our trees are finally budding and the grass is slowly coming back to life. We are so far behind, it was just 2 weeks ago that we had the remnants of snow mountains finally melting all over.
This is a quick recipe and I wished it was larger. I always think if I’m baking a treat, I’d like to bake a 9×13 pan, not a smaller pan that disappears so fast. I want to nibble on it for a couple of days, maybe even freeze a couple of bars for later. But I settled for 9×9 this time. I found this recipe on Just Get Off Your Butt and Bake’s site.
I started by mixing the crust with a fork and patting it into the ungreased 9×9 pan. The recipe calls for unsalted butter, then adds salt. Being out of unsalted butter, I used regular butter and omitted the salt. So there. That always seems odd to me anyway.
The crust was then baked in the oven for 25 minutes, til it began to turn lightly golden. I removed it from the oven and set it aside to cool.
Next I combined the eggs and sugar and whisked them until combined. Then I added the eggs and again whisked until combined.
I whisked in the lime and zest and added about 5 drops of jel coloring to make it green. That’s optional, but I wanted it green. I stirred after the addition of each drop until it was a color I liked.
I poured the filling over the cooled crust then put the pan into the oven for another 20 minutes. It says “until set” and it looked set to me. I’m not sure if it jumps out of the pan and runs away if it is “un-set”. But it didn’t.
I let the bars cool, sprinkled them with powdered sugar, and cut them up for storage in my favored Glad shoeboxes. They come out of the pan nicely without being greased. The recipe said they are good left at room temp 2-3 days and in the fridge for up to a week. I decided I liked them refrigerated, so I stored them there.
They are soooo lime-y and good! They have a very nice tang to them but also a sweetness from the crust and the sprinkled sugar on top. The bars would be a nice finish to a heavier meal, or just any time you’re in the mood for something zesty. I think these bars don’t need an excuse to jump into my mouth.
9 tablespoons butter (1 stick, plus one tablespoon)
1/4 cup sugar
1 cup all-purpose flour
1 1/2 cups sugar
2/3 cup lime juice
zest from one lime (optional)
2/3 cup all-purpose flour
pinch of salt
green food coloring (optional)
1 tablespoon confectioner’s sugar
Preheat oven to 350 degrees.
Cream butter, sugar and salt with a fork. Mix in flour until just incorporated. Press dough evenly into 8″×8″ or 9″x9″ ungreased square baking pan.
Bake for 25 minutes, or until slightly golden brown. While it cools, prepare the filling.
Whisk all ingredients except for the confectioner’s sugar in a large bowl. Pour into crust and place in oven.
Bake for 30-35 minutes until filling is completely set. Let cool completely. Refrigerate for about an hour for easier cutting. Cut into 16 squares. Dust with confectioner’s sugar.