These easy lime bars have a puckery lime filling that sits on top of a buttery shortbread crust! Fresh limes are used to create the best lime flavor, along with some powdered sugar sprinkled over the top for a touch of sweetness.
These lime bars are just like my classic lemon bar recipe, but lime juice is used instead of lemon juice.
The lime layer is bright, tart, and definitely refreshing, especially when paired with the buttery crust. Any citrus fan will love these fruit bars!
Looking for more citrus desserts? Then check out these: cranberry orange bundt cake, lemon curd cookies, and lemon poppy seed loaf.
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Why You'll Love These Bars
- The lime curd filling is tangy and bright.
- The shortbread crust is buttery and soft.
- They're easy to make with no hand mixer needed.
- All you need are simple ingredients.
- They would compliment any spring or summer desserts!
The entire lime is used in this recipe, both the juice and the zest. So you won't have to worry about having any leftover limes!
And although optional, I do love to sprinkle a dusting of powdered sugar over the bars before serving.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Unsalted Butter: This gives the shortbread crust a delicious buttery flavor.
- Baking Powder: Helps the bars to slightly rise when baking.
- Limes: Using both fresh lime juice and zest will provide a strong lime flavor in the filling. Do not use store-bought lime juice.
- Eggs: 3 large eggs are used to provide body to the filling.
- Food Coloring: Adding a few drops of green food coloring is optional. I prefer to use just a tiny bit of green food gel for a deeper color.
Instructions
Here are the step by step instructions on how to make these tangy lime bars.
Step 1: Make the crust. In a medium bowl, mix together the flour, melted butter, powdered sugar, vanilla extract, and salt using a wooden spoon.
Then press the crust into the bottom of the prepared pan and bake for 16-20 minutes, or until lightly golden brown.
Step 2: Make the filling. In a large bowl, whisk together the sugar, flour, baking powder, and salt. Then mix in the lime juice, lime zest, and eggs until combined.
Step 3: Bake. Reduce the oven temperature to 325 degrees and pour the lime mixture over the hot crust. Bake for 15-18 minutes or until the middle is set.
Step 4: Cool the bars. Allow the bars to cool for 1 hour at room temperature and then for an additional 2 hours in the refrigerator.
Step 5: Serve. Dust with powdered sugar once completely cooled and slice into bars. The dusting of sugar adds a perfect balance to the tangy filling.
Storage Tips
Keep any leftover lime squares in an airtight container in the refrigerator for up to 5 days.
You could also cover your pan with plastic wrap to help keep the bars fresh.
Expert Baking Tips
- Baking Pan: Line an 8x8-inch baking pan with aluminum foil, allowing a little to come up the sides. Then generously spray the foil and the sides of the pan with non-stick spray. You could also use parchment paper.
- Lemon Squeezer: I highly recommend this lemon squeezer. It's a lifesaver for me when I bake anything with lemons or limes! Plus, you can use it for other citrus fruit as well.
- Green Food Coloring: Adding just a drop or two of green food gel will give the bars a green color that matches the limes. Without it, the lime curd has more of a yellow color, which is perfectly fine!
- Oven Temperature: The crust will be baked at 350 degrees. Then lower the temperature to 325 degrees when the lime layer is added to the crust. This helps the lime filling to not overcook.
- Cooling: Before slicing and serving, the bars need to be completely cooled and set. Cool at room temperature for 1 hour, and then an additional 2 hours in the refrigerator.
Recipe FAQs
They're very similar in that they use the same ingredients, but the biggest difference is that fresh limes are used instead of lemons.
Definitely! Just use the fresh key lime juice and key lime zest like you would with the regular limes.
I like to use a pastry scraper to get clean and even cuts, but you could also use a sharp knife.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Fruit Bar Recipes
📖 Recipe
Easy Lime Bars Recipe
Equipment
- 8x8 inch baking pan
- Lime Juicer
- Zester
- Mixing Bowls
Ingredients:
Shortbread Crust
- 1 cup flour
- ½ cup unsalted butter, melted
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Lime Filling
- 1 cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup fresh lime juice (about 3 limes)
- 3 teaspoons lime zest
- 3 large eggs
- 1-2 drops gel green food coloring, optional
Instructions:
- Preheat the oven to 350 degrees. Line an 8×8-inch baking pan with foil, allowing a little to come up the sides. Then spray the sides of the pan and the foil with non-stick spray.
Shortbread Crust
- In a medium-sized bowl, whisk together the flour, melted butter, powdered sugar, vanilla extract, and salt with a wooden or plastic spoon. Press the dough into the prepared pan with your fingers and bake for 16-20 minutes or until the edges start to turn light brown.
Lime Filling
- In a large bowl, whisk together the sugar, flour, baking powder, and salt. Then add the lime juice, lime zest, and the eggs and whisk until combined.
- When the crust is done, reduce the oven temperature to 325 degrees. Pour the lime filling over the hot crust and bake for 15-18 minutes or until the middle is set and does not jiggle when you move the pan. Let the bars cool at room temperature for 1 hour, then place them into the refrigerator to cool for another 2 hours.
- Once the bars are completely set and cooled, use the extra foil that is along the sides of the pan to pull the bars out. Dust the bars with powdered sugar and cut into bars. Use a butter knife or a serrated knife to cleanly cut the bars. Wipe the knife clean after each cut.
- Keep any leftover lime bars in an airtight container in the refrigerator for up to 5 days.
Notes:
- Baking Pan: Line an 8x8-inch baking pan with aluminum foil, allowing a little to come up the sides. Then generously spray the foil and the sides of the pan with non-stick spray. You could also use parchment paper.
- Lemon Squeezer: I highly recommend this lemon squeezer. It's a lifesaver for me when I bake anything with lemons or limes! Plus, you can use it for other citrus fruit as well.
- Green Food Coloring: Adding just a drop or two of green food gel will give the bars a green color that matches the limes. Without it, the lime curd has more of a yellow color, which is perfectly fine!
- Oven Temperature: The crust will be baked at 350 degrees. Then lower the temperature to 325 degrees when the lime layer is added to the crust. This helps the lime filling to not overcook.
- Cooling: Before slicing and serving, the bars need to be completely cooled and set. Cool at room temperature for 1 hour, and then an additional 2 hours in the refrigerator.
Nutrition
Recipe originally published in April of 2020.
Can I use lime juice instead?
Hi Mary! I haven't tried that before, so I'm not sure how the flavor would be. If you try it, please let me know how you liked it!
These are similar to lemon bars except they're made with limes!! Such a unique and fun dessert.