Zesty Lime Citrus Bars (Printable)
Tangy lime filling over buttery shortbread crust, perfectly balanced sweet and tart.
# What You'll Need:
→ 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 Steps:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold diced butter until mixture resembles coarse crumbs. Press evenly into pan bottom.
03 - Bake crust for 15-18 minutes until lightly golden at edges. Set aside to cool slightly.
04 - Whisk together granulated sugar, flour, and baking powder. Add eggs, lime juice, lemon juice, and lime zest. Whisk until completely smooth.
05 - Pour filling over baked crust. Bake for 18-20 minutes until set and slightly golden at edges. Center should not jiggle when pan is gently shaken.
06 - Cool completely in pan, then refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar before serving. Cut into 16 bars.
# Expert Advice:
01 -
- The sweet-tart balance hits that perfect spot between refreshing and indulgent
- They look impressive but come together with surprisingly little effort
- The buttery crust balances the zesty filling like they were meant to be together
02 -
- Cold butter is non-negotiable for the crust, warm butter will make it tough instead of tender
- Room temperature eggs incorporate better and prevent filling from separating
- The center should not jiggle when you gently shake the pan
03 -
- A pinch of sea salt in the filling creates that restaurant-quality finish
- Line your pan carefully, those parchment handles are worth the extra effort