Lime Bars

Citrus season rolled around and just like last year, I got that lime itch again. I wanted to make something with my lime curd, not cookies because we already did that, and there may be a key lime pie in our future… but this image of my lemon meringue bars kept calling to me asking to be, well, limed. 

But I wanted this to be a bit low effort, and quick so I skipped the meringue (I’ll give you notes if you want to make lime meringue bars though!) and went for a ‘lemon bar’ look with just powdered sugar. 

You may note the filling recipe is a slightly increased amount of my lime curd recipe. The crust is from these lemon bars (but skipped the poppy seeds). Also, I made it so that you can make this in less than an hour; once the crust is in the oven we’ll make the filling then bake! 

Recipe Ingredients 

Limes: I used small Persian limes and needed about ten in total to get enough juice for the filling. Please be careful when you zest them, if you get too much of the white pith the bars will be sour in an unpleasant way. 

Sugar: fine granulated sugar. 

Powdered sugar: organic made with tapioca starch – especially for the topping! Tapioca starch melts on the tongue so you won’t be left with that chalky taste. 

Flour: all purpose flour, medium protein content (not bread flour, not cake). 

Eggs: whole eggs, no need to keep them at room temperature but it can make it easier to beat and break up the whites. 

Butter: unsalted butter, I used a butter that was about 82% butterfat (american style). The portion used for the crust should be softened, the portion for the filling does not need to be softened. 

Salt: fine sea salt. If using table salt, halve the amount. 

How to Make Lime Bars 

 Make the crust 

Line a square pan with parchment paper: I usually grease mine first (a light coating of oil) then lay down two parchment sheets criss crossed so all sides of the pan are covered. Then I’ll use metal clips to hold the paper in place. 

Start by zesting the limes over the sugar then rubbing it together between your fingers, this releases the oils (and flavor!) 

Then add the rest of the ingredients, softened butter, flour, sugar(s) and a teensy bit of salt. 

Beat that together until you have a mixture that when you squeeze a bit in your palm, it forms into a ball. 

Press the crust into the bottom of the prepared pan, use your hands first then the back of a measuring cup to get it into an even layer. 

Bake the crust until the edges are nicely golden, for about 20 minutes (par-baking it means the final crust won’t be doughy)

While the crust is baking, make the filling 

We’ll work in a pot, it should be made of a non-reactive material (I use a heavy bottomed, enamel coated iron pot). If you use something reactive you’ll have an awful sulphuric taste – avoid it! 

Zest more limes over some sugar (did I mention you’re going to be using a lot of limes ;p) and repeat the rubbing method 

Juice the limes then pour in the juice. 

Separately beat the eggs with a fork then pour them into the pot 

Set the pot over medium low heat and cook the curd, stirring frequently with a silicone spatula, until the temperature reaches 170 F, or until it thickly coats the back of the spoon 

Set the butter in a bowl and a sieve over it

Pour the thickened curd through the sieve 

Stir in the butter until it has fully melted and the filling is smooth (add a drop of green food coloring if you like)

When the crust is done baking, pour the filling over it then return it to the oven 

Bake until the sides are set and it jiggles only a bit in the center, for about 10 minutes, if the filling was warm or hot going into the oven it won’t need much time (if you made it ahead of time and chilled it it will need longer) 

Let the bars come to room temperature on the counter, then set in the fridge to chill for at least 6 hours 

When you’re ready to serve (like right before serving) dust some powdered sugar over the top of the bars then slice 

Tips & Troubleshooting 

The filling is too sour 

This might be because when the limes were zested too much of the white pith got in! Use a microplane zester and don’t overdo it, once the green part is off move to another part of the lime. 

The filling tastes metallic 

It probably reacted with a bowl, the pan or one of the tools used to make it when it was hot. Use a non-reactive material for the pot (stainless steel, or a heavy bottomed enameled pot) and a silicone spatula to stir the curd once it’s hot. 

The filling didn’t set 

It probably needed a bit more time in the oven. Stop baking when the sides are set and there’s a slight jiggle in the center. If you notice this after it has chilled, try baking it again. 

The filling cracked 

It was probably overbaked. As long as it wasn’t too overly baked it’s fine and you can cover it with the topping. 

Alternative Toppings for Lime Bars 

The avid citrus lovers that we are, my younger daughter and I enjoyed these as is. For the rest of my family, they were “so much lime” lol, so if you are looking for a more balanced dessert, give the bars a sweeter topping than just the powdered sugar: 

Lime Meringue Bars: Follow the meringue part from this lemon meringue bar recipe. Scale the meringue according to your filling (in my lemon meringue bars I had a thicker layer of filling so I made a thicker meringue). I think 3 egg whites, ¾ cups sugar, etc. would suffice for these which are a tad thinner. 

Whipped Cream Topped Lime Bars: Use my food processor method, pour a cup of heavy cream, 2 tablespoons granulated sugar, and a dash of pure vanilla extract and process on high for a few minutes, until thickened. Spread over the 

Make ahead notes 

The bars without the powdered sugar can be made a few days before serving. 

If you want to make some of the recipe ahead of time, you can make the filling and store it in a jar in the fridge (it’s lime curd!). It’ll keep for a week. Note that because the filling will go onto the crust cold, it will take a bit longer to set in the oven. 

Lime Bars Recipe 

Lime Bars

Tart lime bars with a buttery shortbread crust flavored with lime zest and a sharp, zingy & smooth lime curd filling.

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Chill Time: 4 hours hrs

Yields: 16 small bars

5 from 1 vote

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Ingredients

Lime Shortbread Crust

• Zest of 2 limes
• 50g or ¼ cup granulated sugar
• 113g or ½ cup unsalted butter softened
• 30g or ¼ cup powdered sugar
• 160g or 1 cup plus 3 tablespoons all purpose flour
• Pinch fine sea salt

Lime Curd Filling

• Zest of 4-6 limes
• 150g or ¾ cup granulated sugar
• 160g or ¾ cup freshly squeezed lime juice
• 4 large eggs
• 80g or 6 tablespoons unsalted butter cold
• Pinch fine sea salt
• Powdered sugar for topping

Method

For the crust

• Preheat the oven to 350 F. Grease and line an 8 inch square pan (aluminum) with parchment paper.
• Add the sugar to a large bowl and then zest the limes over it (careful to avoid getting the white pith). Rub the zest into the sugar with your fingers.
• Add the softened butter to the bowl and beat to just mix. Add the dry ingredients then beat until mixed, when you can gather some of the dough in your palm, squeeze it and it keeps a ball shape, it’s done mixing.
• Press the crust into the bottom of the prepared pan in an even layer. Use a measuring cup or offset spatula to press it into an even layer.
• Set in the oven to bake for about 20 minutes, until golden all over the edges.

While it’s baking, make the filling

• In a non-reactive pot, add the sugar and zest the limes over it. Rub between your fingers.
• Juice the limes until you have the required amount (¾ cup) and pour into the pot. Separately, beat the eggs with a fork. Add the eggs to the pot then whisk the mixture together until all or most of the egg whites are broken up.
• Set the pot over medium low heat and cook, stirring frequently with a silicone spatula, until thickened and covers the back of a spoon (on a thermometer it should read 170F). Remove from heat.
• Slice the butter into a non-metal bowl and set a sieve over it. Pour the cooked filling through the sieve (you’ll be left with zest and bits of egg white - discard those). Stir the filing until the butter has melted and it’s smooth.
• When the crust is done par-baking, take it out of the oven and pour in the filling. Smooth into an even layer. Return to the oven and bake until sides are set and there’s a slight jiggle in the center.
• Set on the counter to cool to room temperature then set in the fridge to chill for 6 hours or up to 2 days.
• When you’re ready to serve, sift a few tablespoons of powdered sugar over the bars, then slice and serve.
• Leftovers keep in the fridge, in an airtight container (the powdered sugar will likely dissolve, you can add another layer of it if you like when you want to eat the leftovers).

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