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Easy Lime Bars Recipe with Buttery Shortbread Crust

Easy Lime Bars Recipe

These classic lime bars pair a buttery shortbread crust with a smooth, tangy lime custard and a snowy dusting of powdered sugar. The recipe makes about 24 bars in a 9-by-13-inch pan.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Shortbread Crust
  • 1 1/2 cups (188 g) All-purpose flour
  • 1/2 cup (60 g) Powdered sugar
  • 3/4 cup (170 g) Unsalted butter, softened
  • 1/4 teaspoon Salt
Lime Filling
  • 1 1/2 cups (300 g) Granulated sugar
  • 1/4 cup (32 g) All-purpose flour
  • 4 large Large eggs
  • 1/2 cup (120 ml) Fresh lime juice
  • 1 tablespoon Finely grated lime zest
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Salt
Finishing
  • As needed for dusting Powdered sugar
  • Optional for garnish Additional lime zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9-by-13-inch pan with parchment paper, leaving enough overhang to lift out the cooled bars.
  2. Beat or rub together the flour, powdered sugar, softened butter, and salt until the mixture resembles coarse crumbs and begins to hold together. Press it firmly and evenly into the prepared pan.
  3. Bake the crust for 18 to 22 minutes, until the edges are lightly golden. While it bakes, whisk together the granulated sugar, flour, baking powder, and salt.
  4. Whisk the eggs, fresh lime juice, and lime zest into the sugar mixture until smooth. Pour the filling over the hot crust as soon as it comes from the oven.
  5. Return the pan to the oven and bake for 20 to 25 minutes, until the center is set but still has a slight, gentle wobble. Do not bake until the filling is completely firm.
  6. Cool the pan completely, then refrigerate the bars for at least 1 hour for cleaner cuts. For the best overall texture, allow at least 2 hours of cooling before serving.
  7. Lift the chilled bars from the pan using the parchment overhang. Dust with powdered sugar, add optional lime zest, and cut into squares with a clean knife.

Notes

Zest the limes before juicing them and use only the green outer layer, avoiding the bitter white pith. Fresh lime juice tastes better than bottled juice. Regular Persian limes are the usual supermarket choice, while Key limes offer a more floral, slightly sharper flavor. Dust with powdered sugar immediately before serving because it can dissolve on the moist surface.