Zesty Lime Citrus Bars (Printable)
Bright lime filling over buttery shortbread crust, offering perfect sweet-tart balance in every bite.
# 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
# Directions:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, powdered sugar, and salt in a bowl. Cut in diced butter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
03 - Bake crust for 15-18 minutes until just golden at the edges. Let cool slightly.
04 - Whisk together granulated sugar, flour, and baking powder. Add eggs, lime juice, lemon juice, and lime zest. Whisk until smooth.
05 - Pour filling over the baked crust. Bake for 18-20 minutes until set and slightly golden at the edges; the center should not jiggle.
06 - Cool completely in the pan, then refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar before serving. Cut into bars.
# Expert Advice:
01 -
- The filling bakes into silkiness without any fussy tempering or special techniques
- That shortbread crust holds its own against the tangy curd, creating two textures in every bite
- These actually taste better after a night in the fridge, making them perfect makeahead dessert
02 -
- I once rushed the cooling step and ended up with gorgeous but messy bars that oozed everywhere so patience is nonnegotiable here
- Lining your pan with parchment paper seems fussy until you try removing bars baked directly in metal and realize why it matters
03 -
- Room temperature eggs prevent the filling from curdling when they hit the acidic citrus juice
- Grate your zest before juicing the limes because its nearly impossible to zest a slippery squeezed fruit