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–+ servings
A lime bar with a bite taken out of it on a plate with pink
Kate Ramos

Lime Shortbread Bars Recipe

Stop what you're doing! These are glorious lime shortbread bars, made with fresh-squeezed lime juice and a buttery shortbread crust. The filling is tangy and vibrant and the crust is sweet and crumbly. You must try them immediately—they will be your family's favorite too.
Adapted from Three Many Cooks
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 Bars
Course: Dessert
Cuisine: American
Calories: 171
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 cup plus 1 1/2 tablespoons all-purpose flour, divided
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups granulated sugar divided
  • 1 stick 8 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs room temperature
  • 6 tablespoons lime juice about 3 medium limes
  • 2 teaspoons finely grated lime zest from about 3 medium limes
  • Powdered sugar for dusting
  • 1-2 drops green food coloring optional

Equipment

Method
 

  1. Heat oven to 325°F and arrange rack in the lower-middle of the oven. Spray and 8 x 8-inch pan with cooking spray and line with a piece of parchment paper long enough so two sides stick up about 2-inches above the sides of the pan and act as handles. Spray parchment with cooking spray.
  2. Combine 1 cup of the flour, 1/4 teaspoon salt, and 1/2 cup of the sugar in a medium bowl; stir in butter until moistened throughout. Press dough into pan and even out using the bottom of a measuring cup. Bake until pale golden, about 20-25 minutes.
  3. Meanwhile, sift the remaining 3/4 cup sugar and remaining 1 1/2 tablespoons flour into a medium bowl. Whisk in the 2 eggs, 6 tablespoons lime juice and 2 teaspoons lime zest until smooth. Whisk in 1-2 drops of green food coloring for a brighter green color if you'd like.
  4. Let par-baked crust cool for 10 minutes then pour lime filling over warm crust and return to the oven. Continue baking until just set and has just a slight jiggle in the middle, about 20-25 minutes.
  5. Set on a wire rack and let cool in pan for one hour then transfer to the refrigerator to chill at least an hour longer.
  6. Lift the parchment paper out of the pan using the overhang on the sides. Dust with powdered sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut.

Nutrition

Serving: 1gCalories: 171kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 38mgSodium: 26mgSugar: 20g

Video

Notes

  1. Let crust cool: Don't pour the filling onto the piping hot crust. Let the par-baked crust cool about 10 minutes before pouring the filling over the top.
  2. Brighter green: To make a brighter green bar, add 1-2 drops of green food coloring to the filling before baking.
  3. Cutting the bars: For neat squares, wipe the knife clean between each cut.
  4. Make ahead/freezing instructions: Cover and store leftover lime bars in the refrigerator for up to 1 week. To freeze: Cut the cooled bars (without powdered sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Bars can be frozen for up to 6 months. Thaw in the refrigerator, then dust with powdered sugar before serving.

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