READY IN 3 hr

Lime Bars

Read Reviews (11)

"A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference." — Jeanne807

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
Bake crust in the preheated oven for 10 minutes.
Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 3 hrs

Reviews More Reviews

Jul 26, 2012

The fact that this is simply a lime variation of a fairly standard lemon bar recipe doesn’t make these bars any less delicious. Some of these recipes, as does this one, call for flour in the filling; some do not. I’ve tried them both ways with equally good results. I wanted these really lime-y, so I upped the lime juice to a half cup and the lime zest to a full tablespoon. In most cases (cake might be another story) I don’t care for artificially green tinted lime desserts and by doing so I was rewarded with its classic, creamy pale yellow color. The shortcrust pastry is tender and buttery, offset by the fresh sweet/tart lime flavor. Not sure how the glaze would hold up on these, I chose to just stick with the traditional dusting of powdered sugar. If you like lemon bars, Key Lime pie or any citrusy dessert for that matter, you’ll find this a dependable recipe for a delightful, light and refreshing dessert.

—naples34102

See full review »

Jul 17, 2012

Made these for a family reunion. Mostly the women liked them, not so much the men. Followed directions with just a couple of changes. While making the middle I used 5 limes so it equaled a little more than 1/3 cup. Also, I had to increase the glaze by an addional 1/2 batch to cover the bars entirely. I thought they were very tasty. I did use green food coloring as suggested, so they were pretty to look at too. I bet they would go good with a Corona - if your the type that's ok eating sweets with your beer.

—JillB

See full review »

12 Ratings

Oct 09, 2012

I gave these 5 stars because this recipe is delish and even though I made a few small changes, the origional recipe would be still be great! I didn't put the glaze on top, just a dusting of powered sugar and they were great. However, there are a few things I would change in the recipe the next time I make these. First, I did use butter instead shortening because I like the flavor in a shortbread crust much more and will do so next time also. Second, I didn't like the ratio of crust to filling, about 50/50. Next time I will double the filling. Third, I increased the amount of zest a little to about 1 tablespoon because that was how much I got from one lime and wanted to use it all. I did only use the 1/3 cup of lime juice as the recipe calls for and overall I thought the lime flavor was great. (Other reviewers suggested to use more since the flavor wasn't strong enough.) I really liked these and will make them again for sure! Thanks

—Steph

See full review »

Feb 23, 2013

Wow! These are soooooo tasty. My son and I loved, loved, loved them!

—Don

See full review »

Mar 26, 2013

Great recipe. Tripled the lime zest and doubled the juice in the bar and doubled the zest and juice in the icing for the extra zip. They were definitely zingy. Everyone loved them and they were completely gobbled up. I used a 9x13 pan for the recipe with no changes except those I've listed (and cooked a little longer).

—Escape

See full review »

Jul 31, 2012

We made this with out the sugary topping and they were delicious. Will definitely make again.

—ursi

See full review »

Apr 02, 2013

Followed the Exact recipe and everyone loved them including my little guy who doesn't like lemon bars.

—L A Brown

See full review »

Mar 18, 2013

Delicious! I used key limes for a more intense lime taste and skipped the glaze. Everyone loved them.

—care925

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Avocado Rosemary Lime Bars

Lime Creams

Chef John's Lemon Bars

Bake Sale Lemon Bars

Love the Mama Lemon Bars

The Best Lemon Bars

Lemon Bars I

Lemon Pie Bars

Annemarie's Lemon Bars

Chipotle Lemon Bars

Nutrition

Calories
152 kcal
8%

Carbohydrates
24.3 g
8%

Cholesterol
37 mg
12%

Fat
5.8 g
9%

Fiber
0.2 g
< 1%

Protein
1.6 g
3%

Sodium
83 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lime Bars

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 152
Calories from Fat: 52

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 3.4g 17 %
Cholesterol 37mg 12 %
Sodium 83mg 3 %
** Potassium 21mg < 1 %
Total Carbohydrates 24.3g 8 %
Dietary Fiber 0.2g < 1 %
Protein 1.6g 3 %
Sugars 18g
** Vitamin A 4 %
** Vitamin C 2 %
** Calcium 1 %
** Iron 5 %
** Thiamin 7 %
** Niacin 6 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.