Zesty Lime Citrus Bars (Printable View)
Tangy lime filling atop buttery shortbread crust for a perfect sweet-tart balance.
# Ingredient List:
→ Shortbread Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and diced
04 - 1/4 teaspoon salt
→ Lime Citrus Filling
05 - 1 cup granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 3 large eggs
09 - 1/2 cup freshly squeezed lime juice (about 4-5 limes)
10 - 1 tablespoon finely grated lime zest
11 - 1/4 cup freshly squeezed lemon juice (about 1 lemon)
→ Topping
12 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, powdered sugar, and salt in a bowl. Cut in diced butter until mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
03 - Bake crust for 15-18 minutes until just golden at the edges. Let cool slightly.
04 - Whisk together granulated sugar, flour, and baking powder. Add eggs, lime juice, lemon juice, and lime zest. Whisk until smooth.
05 - Pour filling over the baked crust. Bake for 18-20 minutes until set and slightly golden at the edges; the center should not jiggle.
06 - Cool completely in the pan, then refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar before serving. Cut into bars.
# Expert Suggestions:
01 -
- These bars hit that magical sweet spot where the buttery shortbread crust cradles a silk smooth filling that's bright enough to make your mouth water but sweet enough to keep you coming back for another square
- They come together with pantry staples and a few limes, yet taste like something from a fancy patisserie
02 -
- I once rushed the chilling step and ended up with gorgeous but messy bars that fell apart when I tried to cut them, so please give them that full hour in the fridge
- The filling might look slightly underbaked when you pull it from the oven, but it will continue setting as it cools and firm up beautifully in the refrigerator
03 -
- Use a microplane for the zest to avoid getting any bitter white pith mixed in
- If you want extra zing, add a tiny pinch of sea salt to the filling mixture