Home » Bars » Lime Bars {tang-y treats}

Lime Bars {tang-y treats}

Lime Bars

Lime Bars

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.

Make the shortbread crust and spread it into the pan

Make the shortbread crust and spread it into the pan

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.

Bake crust until lightly brown

Bake crust until lightly brown

Next I combined the eggs and sugar and whisked them until combined. Then I added the eggs and again whisked until combined.

Mix the filling, then zest the lime

Mix the filling, then zest the lime

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 added about 5 drops of gel  coloring to make it green.

I added about 5 drops of gel coloring to make it green.

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.

Pour the filling over the crust

Pour the filling over the crust

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.

Finished bars

Finished bars

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
pinch salt

1 1/2 cups sugar
3 eggs
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.

Makes 16 bars.Tiara Logo


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